Crab and saffron linguine
- Preparation and cooking time
- Total time
- Serves 2
- a pinch saffron
- 30g unsalted butter
- 2 round shallots, finely chopped
- 2 cloves garlic, finely chopped
- ½ red chilli, deseeded and chopped
- 100g white crabmeat
- 50g brown crabmeat
- 1 lemon, zested and juiced
- 175g linguine
- STEP 1
Put the saffron in a cup and pour over 3 tbsp just-boiled water, then set aside to infuse. Melt the butter in a frying pan over a medium heat, then cook the shallots, garlic and chilli on a low heat for 5-7 minutes, or until softened.
- STEP 2
Add all the crab and most of the lemon zest to the frying pan. Allow to heat for a minute, then take off the heat.
- STEP 3
Meanwhile, cook the linguine in a pan of boiling, salted water following pack instructions.
- STEP 4
Drain, reserving a cupful of cooking water, then add the pasta to the frying pan. Toss everything together with a little pasta water, the lemon juice and saffron water with the strands. Season.
- STEP 5
Divide between dishes and serve, sprinkling over the remaining lemon zest and a little black pepper.