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Fish and Shellfish

 
 
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tcapper

Linguine with Crab, Asparagus and Chili

message posted 03-May-08 10:15:42
For this recipe you need only the first 5cm (2in) of each stalk. Use the rest for a quick soup or sauce.

Serves 4

400g asparagus
400g linguine or angelhair pasta
2 tbsp olive oil
2 garlic cloves, crushed
1 small red chilli, finely sliced
400g picked crab meat
2 tbsp finely chopped parsley
Sea salt and black pepper
150ml fish or vegetable stock

METHOD

Snap the ends off the asparagus and discard. Cut 5cm off the tip and cook the asparagus tips in simmering salted water for 2 minutes or until tender. Leave the actual tip whole, and finely slice any remaining stalk. Cook the pasta in plenty of salted boiling water until al dente.

Heat the olive oil in a frying pan over a low heat, and gently cook the garlic and chilli to infuse the oil. Add the asparagus, crab, half the parsley, sea salt and pepper, and toss well. Add the stock and bring to the boil. Drain the pasta and quickly toss with the asparagus, etc. Arrange on four warm pasta plates, scatter with the remaining parsley and serve


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