linguine al granchio con l'nduja
linguine with crab and 'nduja
This is an unashamedly spicy fish pasta, but pretty minimalist and so easy and quick to put together. I used ready cooked and shelled supermarket crab meat; if you’re crab lover by all means mix brown and white meat.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
• crush and cook the garlic
• warm the crab meat
• melt the ‘nduja
• boil the pasta
• combine ingredients and serve
linguine with crab and 'nduja
INGREDIENTS
FOR FOUR PEOPLE
• 200g (7 oz) white crab meat
• ‘nduja
• 1 garlic clove
PASTA
400g (14oz) dry linguine
MANTECATURA
light
METHOD
Begin by crushing a small garlic clove and frying it gently in olive oil, on a very low heat, at the same time as putting the water on to boil for the pasta. Add a splash of water, then add the crab meat and allow it to warm gently as the pasta water reaches a rolling boil.
While that’s happening, take a tablespoon of ‘nduja and begin to warm that gently too in a separate pan, again on a low heat. As it softens and begings to melt, add tiny spoonfuls of water and stir to make a sauce. Remove it from the heat as you boil the pasta.
When the pasta’s cooked to your liking, fish it out of the boiling water and transfer it to a tossing pan. Add half a ladle of pasta cooking water and half to one tablespoon of the ‘ndja sauce, and toss to combine.
Add more ‘nduja to taste, together with small amounts of pasta water to keep things loose. Add the crab meat and toss, then serve immediately.
NUTRITION per serving
KCAL: we're working on it!
Fat (g): TBC
Sat Fat (g): TBC
Carb (g): TBC
Sug (g): TBC
Fibre(g): TBC
Prot (g): TBC
Salt (g): TBC
Nutritional information is provided as an indication only of approximate values for the recipe on this page. You should make your own calculations if you have specific dietry requirements or are required to follow a strict calorie-controlled diet.
