10 Minute Spicy Crab Linguine Food

HEALTHY PASTA WITH SPICY CRAB

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs until al dente. Reserve 1 cup cooking water, then drain the pasta.
• Meanwhile, heat the canola oil in a large high-sided saute pan over medium heat. Add the chiles and garlic and cook until soft and the garlic is pale golden brown, about 3 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the crab and cook until just heated through, about 1 minute.
• Add the pasta and some of the cooking water to the pan and cook for another minute. Stir in the parsley, dill, mint and lemon zest. Drizzle with olive oil and season with salt and pepper.

SPICY CRAB OVER PASTA

Steps:

• In a large skillet or saucepan, heat the oil with the garlic, bell pepper and red pepper flakes over moderate heat.
• When they sizzle, add the tomatoes, crushing them with your hands.
• Stir in the fish stock, tomato paste, parsley, sugar, lemon zest and bay leaf.
• Simmer for 7 to 10 minutes, until thick but still fairly liquid.
• Then stir in the crabmeat and continue simmering until the sauce is thick, 3-5 minutes more.
• Serve over hot cooked pasta such as spaghetti, linguine, fettuccine or fettuccelli.

EASY CRAB LINGUINE

Steps:

• Cook the pasta in boiling salted water until al dente.
• Meanwhile, melt butter or margarine in a saucepan over medium heat. Add onion and garlic, and cook till transparent.
• Mix flour into butter or margarine mixture to make a paste. Add warmed milk, and stir until well mixed. Heat gently, and when milk is quite hot add the parmesan. Stir until cheese is melted and sauce is thick. Don't boil. Stir in the crab, heat through.
• Drain pasta. Serve sauce over hot noodles.

SPICY CRAB LINGUINE WITH MUSTARD, CRèME FRAîCHE AND HERBS

Steps:

• Put a large pot of water on to boil. Add linguine and a generous amount of salt and cook until al dente.
• Meanwhile, in a wide skillet, warm the crème fraîche over medium heat. Stir in mustard and cayenne and season with salt and pepper. Add crab meat, stir to coat, and heat through.
• Drain pasta and add to skillet. Toss gently to coat pasta, taking care not to break up the crab meat too much. Add the chile, chives, scallions and tarragon and toss to coat. Transfer to a warm serving dish and garnish with cilantro sprigs.

SPICY CRAB PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook for 8 to 10 minutes, until al dente, and drain.
• Melt the butter in a separate pot. Mix in crabmeat and tomatoes. Season with red pepper, garlic salt, salt, and pepper. Cook and stir 10 minutes. Toss with cooked pasta to serve.

10 MINUTE SPICY CRAB LINGUINE

Steps:

• Add the extra-virgin olive oil to a deep non-stick frying pan on a low heat. To that, add the garlic, tomato puree and chilli flakes. Gently fry on a low heat.
• Meanwhile, add the linguine to salted boiling water (heavily salted), setting your timer to the packet time minus two minutes. Add the chopped broccoli into the water half way through the cook time.
• When the pasta is al dente and the tomato puree has darkened, transfer the linguine/broccoli into the pan along with 2-3 ladles of pasta water.
• Stir the drained crab and sliced tomatoes into the pan and continue to cook for a couple of minutes, until the pasta water has absorbed to a saucy consistency. Add more pasta water if it starts to dry out.
• Serve with a squeeze of lemon juice and a sprinkle of fresh parsley. Season with flakey salt & some additional chilli flakes for an extra kick.

FRESH FETTUCCINE WITH SPICY CRAB AND SPRING ONION

Steps:

• Bring a large pot of water to a boil. Season generously with salt.
• Heat the olive oil, crushed red pepper flakes, garlic and spring onions in a large saute pan and cook over medium heat, stirring often, until softened, 5 to 6 minutes. Add the white wine and allow it to reduce, about 1 minute. Add the cream, then let come to a simmer and cook for 3 to 4 minutes to thicken.
• Meanwhile, add the pasta to the boiling water and cook to al dente, 2 to 3 minutes. Add the Fresno to the sauce and simmer for another minute. Turn off the heat, then stir the crab and lemon juice into the sauce. Strain the pasta directly into the sauce and gently stir to marry the sauce with the pasta. (Save a little pasta water just in case, to thin the sauce if needed.)
• Add the butter, dill, parsley, tarragon and salt to taste; the sauce should begin to glaze the pasta. Once thickened, remove the pan from the heat and season with salt and pepper. If the pasta is too thick, add a splash of reserved pasta water. Sprinkle with Parmesan and drizzle with extra-virgin olive oil.
• Combine the flour and salt in a bowl and mix. Place the flour in a mound on a clean work surface. Make a well in the center of the flour. Crack the eggs into the well. Using a fork, whisk the eggs and add the oil. Slowly and carefully mix the flour into the eggs with the fork, making sure not to break through the walls of the flour mound. Once the eggs are incorporated into the flour and a dough starts to form, you can use your hands to incorporate the remaining flour and knead it into a dough. Once the dough is formed, knead for about 5 minutes. (You can also make the dough in a stand mixer.)
• Wrap the dough in plastic wrap and let it rest in the refrigerator for 45 minutes to an hour.
• On a floured work surface, roll the dough with a rolling pin into a rectangle that is about 1/8-inch thick. Lightly flour the top, then gently roll up the dough into a log. Slice into 1/4-inch-thick slices. Unravel and lay out the fettucine on a lightly floured sheet pan. (You can also run the dough through a pasta machine per the manufacturer's instructions.)

CRAB & LEEKS OVER LINGUINE

Steps:

• In a deep pan, add butter and melt.
• Add flour, stirring on med heat for 1 minute.
• Add leeks, stirring on med heat for 1 minute.
• Add garlic, stirring on med heat for 1 minute.
• Add wine and chicken stock, stir.
• Add thyme and crab, stir and cover for 5 minutes.
• Cook linguine according to box directions.
• Drain linguine and place on platter, pour crab mixture on top.
• Sprinkle grated asiago cheese on top.
• Serve and enjoy.