Crab and Zucchini Linguine |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From todays local paper The West Australian. Fresh linguine is stressed as essential (usually can be found in the fridge section of the supermarket and only takes a couple of minutes to cook). Times are estimated. Ingredients:
250 g crabmeat (2-3 blue manna crabs) |
4 zucchini (small) |
1/4 cup olive oil |
1 tablespoon garlic (minced) |
2 red chilies (deseeded and finely sliced down the length of the chilli) |
salt (to taste) |
pepper (to taste) |
500 g fresh linguine |
2 tablespoons parsley (roughly chopped) |
2 tablespoons lemon juice |
1 lemon (cut into wedges, to serve) |
Directions:
1. Pick through the crab meat to ensure there is no shell.
2. Finely shred the zucchinis or either coarsely grate them or use a mandolin to slice.
3. Add the olive oil to a wide pan and add the shredded zucchini and cook for a couple of minutes over a high heat until they collapse but have not coloured.
4. Add the garlic and chillies and cook for a couple of minutes longer.
5. Season well with the salt and pepper and fold through the crab meat.
6. Meanwhile cook the linguine in salted water - this should not take more than 2 minutes.
7. Lightly drain the linguine and then mix through the crab mixture.
8. Fold through the parsley and lemon juice and then serve with the lemon wedges.
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