Now this is my idea of fast food. I found this recipe in the British edition of House and Garden last year, and loved it from the first try. It has the three elements of cooking that I look for in every recipe: it’s fast, easy, and versatile. You can throw together this pasta and enjoy it in your sweats in front of the TV, or prepare an enormous bowlful for guests and serve it with an elegant pinot grigio or sauvignon blanc and a crusty French baguette – and that’s all you need. The lemon, parsley and chile flavors are bright, fresh, and clear. I upped the ante on the chiles by using habaneros, instead of the mild chiles called for in the original recipe, and that gave the dish some added strength. It’s as deeply satisfying as pasta always is, but this meal somehow feels healthier because it’s not weighed down by cheese or a heavy sauce. I hope you love it!
Adapted from House and Garden UK
Serves: 4
Prep time: 15 minutes
Ingredients
- 1 pound dried linguine
- 12 ounces fresh crabmeat
- 2 lemons, zest and juice only
- 3 tablespoons flat-leaf parsley leaves, finely chopped
- 4 tablespoons olive oil, for extra
- 12 spring onions, finely sliced
- 6 garlic cloves, minced
- 1 habanero chile, seeds removed, finely chopped
- 1 ½ teaspoons sea salt
- 1 teaspoon pepper
Directions
- In a large pot, bring 8 cups salted water to a boil.
- Add linguine and cook until al dente, 8-10 minutes.
- Drain well and return to pan; stir 2 tablespoons of olive oil into the linguine.
- Heat remaining olive oil in a large frying pan to medium heat and add onions, garlic and chili.
- Saute until softened.
- Stir in crabmeat and cook for 2 minutes, then stir in lemon zest, juice and parsley.
- Add sea salt and pepper.
- Add crab mixture to linguine and toss to combine thoroughly.
- Drizzle with a few drops of olive oil and serve.
