Rick Steins Crab Linguine Food

CRAB LINGUINE WITH CHILLI & PARSLEY

Steps:

• Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn't stick.
• While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
• When the pasta has had its cooking time, taste a strand - it should have a very slight bite. When it's ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
• Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it's starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.

RICK STEIN'S CRAB LINGUINE

Steps:

• Cook the pasta in a large pan of boiling, well salted water (around 1 tsp per 600ml) for 7-8 minutes or until al dente.
• Meanwhile, put the chopped tomatoes, crabmeat, parsley, lemon juice, olive oil, chilli flakes and garlic into another pan and warm through over a gentle heat.
• Drain the pasta, return to the pan with the warmed sauce ingredients, then briefly toss together. Season to taste. Divide among 4 warmed plates and serve immediately.

CRAB TAGLIATELLE

Steps:

• Put the crabmeat, chilli, chopped parsley, lemon zest and juice, slow-baked tomatoes and oil from the jar into a mixing bowl, then stir to combine. Season well with salt and black pepper, then set aside.
• Bring a medium pan of salted water to the boil, then add the pasta and cook for 2 minutes. Drain, then return the pasta to the pan and stir through the crab mixture.
• Serve in shallow bowls, topped with the toasted breadcrumbs and garnished with extra parsley leaves.

CRAB & LEEK PASTIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface, then cut round a plate to make four 18cm circles. Put in the fridge for 10 mins.
• In the meantime, melt the butter in a frying pan. Cook the leeks for 5 mins until soft. Soak the saffron in 1 tbsp of boiling water for 2 mins. Tip the saffron and soaking liquid into the leeks and cook for 1 min more.
• Put the crabmeat in a bowl with the parsley, breadcrumbs, zest and lemon juice and some seasoning. Stir in the leeks then divide the mix between the four pastry circles, laying the filling on one half of the pastry. Brush the edge with egg then fold the pastry over, pressing the edges together. Brush the pasties with egg and bake for 30-35 mins until golden. Leave to cool then serve warm or at room temperature with extra lemon wedges if you like.