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Crab Linguine

14/05/2013 by Kate in Quick Suppers, Recipes 0

We went to Bill Granger’s cafe restaurant in Notting Hill and enjoyed the sunny yellow awnings while we looked out at London in the rain. After a wonderful brunch I was inspired to pull out his cookbook Bill’s Sydney Food from the shelf and found a simple dish I had never cooked before but would be a fresh and yet comforting Sunday dinner for when Nic got home late from her own shift at NOPI.

With help from Nic, we adapted things slightly and it went down very well indeed.

Serves 2
150g linguine
100g crab meat (we used a combination of brown and white meat that worked well)
juice and zest of a lime
juice of a lemon
1 clove garlic, crushed
3 spring onions, finely sliced
1 small red chilli, finely sliced
Maldon salt
1 tbsp creme fraiche
  1. Start cooking the pasta according to the packet instructions.
  2. In a big mixing bowl, combine all the other ingredients, seasoning to taste.
  3. When the pasta is cooked but still with a little bite, al dente, drain and add to the mixing bowl. Mix the crab sauce and pasta well and serve immediately.
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