Let me set the scene: It’s a weekday evening, you’ve just finished work and now you’ve got to battle the traffic to get to the childminders to collect your kids, then its home and you get in the front door and think….Bollocks, I forgot to get something out of the freezer for tea. We’ve all been there so I decided to come up with something that I could quickly throw together with minimum effort and cost but also something that was tasty and here we have it, my crab linguine.
Now I know what you’re thinking, look at this posh twat with his crab, does he live in the real world?! Well yes i do and this recipe uses tinned crab, granted not as tasty but its cheaper and doesn’t require you to kill a crab yourself, no, the good people of Vietnam will do that for you and put into a handy tin.
- 2 x tins of crab meat. (about £2 each from lidl/Aldi)
- Dried Linguine OR spaghetti
- Single Cream
- 1 x onion
- Dried chilli flakes (optional)
- Salt/pepper to taste
Put the pan of water on for the linguine, put some salt in there and a splash of oil. Dice the onion and open the tins of crab and drain. finely chop the parsely.
Once the water is boiling, tip in the required amount of linguine. Then put the onions in a pan with some olive oil and cook through until soft but NOT brown. Put the crab and half of the parsley into a bowl and mix up with a dash of olive oil, salt and pepper.
Drain the linguine and make sure you leave 2/3 tablespoons of the pasta water. Tip the linguine into the pan with the onions and add the crab mix along with 2 tablespoons of single cream and the pasta water. Heat through for 3-4 minutes and then add a teaspoon of the chillies if you want. Keep the linguine moving otherwise the cream will become gloppy and burn. You are looking for the cream to coat not to be a heavy sauce.
Throw in the rest of the parsley and dish up. The whole thing should take you 15 minutes tops and results in a banging dish that looks, smells and tastes amazing for less than a Mcdonalds.
So that’s it, top it off with a glass of white wine or a nice cider and forget about your existence for a while. And there you all were thinking I was a one trick pony who could only turn out big meat based dishes, well I am really but I do have an interest in lighter dishes without meat so who knows maybe it’s the start of a new me?! Doubt it,