Luxurious Crab Linguine

Saffron infused home made Linguine, white crab meat

A plate of joy

White crab contains a high level of easily digestible protein. High in long chain omega 3, polyunsaturated acids. Contains selenium, which plays a key role in the human’s antioxidant defence system, preventing damage to cells and tissues. High in phosphorus the principal mineral in building bones and teeth. Copper is involved in the absorption, storage and metabolism of iron. Saffron improves the mood.

To make pasta

If you are adventurous enough and have a pasta machine. Otherwise, use ready made linguine.

Start by dissolving a teaspoon of saffron in a tablespoon of boiling water, then mix 9 whole organic eggs and 1 yolk with the saffron. Mix the eggs and 1Kg of '00' flour with a fork.

Nead the pasta until smooth. Allow to rest for 1/2 an hour wrapped in cling film. Then roll out into sheets, allow to dry a little. Cut into linguine, dust with polenta flour to separate the noodles. Weigh into 100/120g nests. Keep in the fridge or freeze for later use.

Ingredients

For 2

1. 100/120g fresh linguine pasta

2. A 114g pack of white crab meat available from Morrisons

3. 30g butter diced

4. 2 cloves garlic chopped

5. Red chilli deseeded and diced, add to taste

6. 100ml white wine optional

7. 2tbs finely sliced basil

8. 2 tbs finely chopped parsley

9. Zest and juice of 1/2 a lemon

10. A good drizzle of olive oil

11. Sea salt and black pepper

Method

1. Melt the butter in a pan, add the garlic and chilli and cook for a couple of minutes on a medium heat

2. Add the wine and reduce by half, turn up the heat to full

3. Meanwhile add the pasta to boiling salted water and cook till al dente

4. Add the crab, basil, parsley, salt and pepper

5. Now add the strained pasta to the pan, mix all the ingredients together

6. Drizzle with olive oil and glaze the pasta

7. Serve with a green salad

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