Crab linguine
Homemade pasta can take some time to make but it’s always worth it for how fresh and flavourful it tastes.
Ingredients
For the pasta dough
For the crab linguine
- 2 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 2 red chillies, finely chopped
- 160ml/5½fl oz chicken stock
- 440g/1lb fresh linguine (or tagliatelle), see above
- 220²µ/7¾´Ç³ú crabmeat, picked
- 25g/1oz fresh flatleaf parsley, finely chopped
- 1 lemon, zest and juice
- extra virgin olive oil, for drizzling
- sea salt
Method
To make the pasta dough, place the flour on a work surface and make a large well in the centre to hold all of the eggs.
Add the yolks and egg to the well. Using your fingers, slowly stir the eggs round, bringing in a little more flour from the edges each time. Continue until it is too hard to stir.
Using a dough scraper, fold in the rest of the flour and chop through, mixing wet into dry until it forms a rough dough. Knead the dough on a wooden board to draw out the moisture for 20 minutes, until smooth and leathery.
Wrap in clingfilm and chill for 1–2 hours in the fridge.
Roll out the dough using a pasta machine all the way down to the lowest setting – you might need to dust the machine or pasta with flour before rolling it through. Cut into linguine strips, using the pasta machine attachment or by hand with a knife.
To make the crab linguine, heat the oil in a large saucepan and fry the garlic and chilli gently over a medium heat. Once the garlic is soft and translucent, add the stock and bring to the boil.
Meanwhile, bring a saucepan of salted water to the boil. Add the linguine and cook for 1 minute. (If you made the pasta a day before, cook for 2 minutes.) Drain.
Add the cooked pasta to the stock mixture; the pasta will suck up half of the stock almost straight away.
Stir in the crabmeat, then add the parsley, lemon zest and juice. Drizzle in the extra virgin olive oil and add a pinch of salt.
Toss until the chicken stock starts to thicken, which should happen after a few good mixes. Serve immediately.
