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Few things conjure up summertime feelings for me more than a big bowl of seafood pasta. I often think of crab linguine as the epitome of this kind of fare especially when accompanied with parsley, lemon juice and some chilli for added excitement. We’ve added white miso into this version for an added savoury moreishness. Extra chilli too please!

Scale

Ingredients

THE PASTA

200g Dried Linguine

THE SAUCE

100g 50/50 Crab,

50g Unsalted Butter,

40g White Miso Paste,

1 Shallot, finely diced

A Small Garlic Clove, minced

1 Red Chilli, finely diced

Juice of 1 Lemon

Generous Pinch of Salt & Pepper

TO GARNISH

Parsley, finely chopped

METHOD

TIP – The pasta sauce for this crab linguine comes together using the starchy pasta water which will emulsify the miso and butter to create a glossy sauce. This means you will be assembling the sauce whilst the pasta is cooking. The sauce takes no more than 5 minutes to come together so you want to start the sauce 5 minutes before the pasta is cooked until al dente.

Most dried pasta cooks in about 10 minutes, this means you want to start working on the sauce after about five minutes. Check according to the cooking instructions for your pasta.

  1. Cook the pasta in heavily salted water according to the cooking instructions until al dente. Likely about 10 minutes.
  1. Place a large pan over a medium heat and add the butter. Leave to melt until just starting to bubble and froth. 
  2. Then, add the diced shallot into the pan and cook for 1-2 minutes. Add the garlic and cook for a further minute.
  3. Add the miso paste into the pan and mix to combine. This may take a minute. Add the juice of half a lemon to loosen. Ideally, there should be no lumps of paste remaining.  
  4. Once the paste is fully incorporated into the butter and onions, add 2-3 ladles of the pasta water as the pasta is cooking. This will loosen the sauce. 
  5. Once the pasta is cooked, add the brown crab meat into the miso butter sauce followed by the linguine, mixing together until fully combined and coating the pasta. Add a few more ladles of pasta water to the pan to loosen the sauce further if necessary – you want to have a loose glossy sauce that just clings to the pasta. 
  6. Finally, add the white crab meat, diced chilli, remaining lemon juice and chopped parsley to the pasta and mix together. 

Serve your crab linguine immediately with an extra sprinkle of chilli and a few leaves of parsley. 

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