Delicious Crab Linguine with Chilli Recipe

Crab linguine with chilli, seafood pasta recipes, seafood linguine recipe, crab pasta recipe, crab linguine recipe, 
Crab linguine with chilli

Unlike actual sea water, dishes that taste of the sea are amazing. There are many ways to infuse your food with the essence of the ocean, such as using stocks or anchovies, but for this sumptuous seafood pasta recipe the key is using the brown crab meat as well as the white.

While white crab meat gives you the expected fresh and delicate flavour, it’s the brown meat where all the seafood flavour is. You must, MUST, include it in this dish. It’s cheaper too.

This seafood pasta recipe has a generous amount of crab. It could probably stretch to twice the amount of servings (while doubling the other ingredients). But this way is the culinary crabilicious treat you deserve…

Crab Linguine with Chilli recipe

Serves 2

  • 200g linguine
  • olive oil
  • Glass dry white wine
  • Punnet of sweet cherry tomatoes, halved or quartered
  • 2 garlic cloves, finely chopped
  • 1 shallot, finely chopped
  • 1 red chilli, finely chopped
  • 1tsp fennel seeds
  • 1/2 lemon
  • 100g brown crabmeat
  • 100g white crabmeat
  • Small bunch of flat-leaf parsley, roughly chopped

1. Heat the olive oil in a frying pan over a medium-low heat and fry the shallot, garlic, chilli and fennel seeds for a couple of minutes.

2. Add the tomatoes, let them sizzle a little, the pour in the wine and cook for about 10-15 mins, then stir in the brown crabmeat.

3. While the tomatoes are sizzling, cook the pasta in salted water until al dente.

4. Drain the pasta, reserving a few spoonfuls of the slightly salted cooking water.

5. Stir pasta into sauce along with the white crabmeat, squeezed lemon, and parsley. Add the extra water if the dish seems a little dry.

6. Divide between 2 warmed pasta bowls and serve your crab linguine with chilli immediately.

Savoury Mince on Toast Recipe (New Zealand Style)

Mince on toast, savoury Mince on toast, New zealand Mince on toast
New Zealand Savoury Mince on Toast

Savoury mince on toast is a New Zealand staple dish, especially at cafes, and this old fashioned savoury mince recipe delivers as good as any I tasted in NZ (at our great local cafe The Wadestown Kitchen).

It’s a great family food. Ensuring my daughter has a well-balanced diet has become something of an obsession. This dish covers pretty much everything a growing girl (or boy) needs. It’s also perfect to batch cook and freeze in portions.

We’ve been lucky (so far!) to not have a fussy eater on our hands, but one of the great things about this dish for those who do is the volume & variety of hidden veg in it. Given this, I also recommend using a food processor on chopping/grating mode if you have one.

To reduce sodium levels, use low salt versions of the beef stock, and soy & Worcestershire sauce, and unsalted butter.

This is for about 8-10 adult servings, or 16-20 kiddie ones. Adults will likely need to add salt to taste.

New Zealand Savoury Mince on Toast Recipe

Ingredients

  • 1kg beef mince
  • 50ml Olive Oil
  • 1 large swede
  • 1 large parsnip
  • 4 carrots
  • 2 celery sticks
  • 2 onions
  • 8 cloves garlic
  • 1ltr beef stock
  • 2 cup warm water
  • 50ml Worcestershire sauce
  • 50ml dark soy sauce
  • 100g tomato paste
  • 2 Tbsp flour
  • 2 tbsp hot English mustard
  • Fresh thyme
  • Fresh parsley
  • Salt & pepper to taste
  • 50g butter (optional)

Method

1. Peel and dice the vegetables into large pieces (the ideal is 1 cm cubes), then peel & crush garlic and finely chop onions.

2. Heat oil in a large saucepan. Add the onion, garlic, and mince, and cook until meat is browned.

3. Add the vegetables in this order: swede, parsnip, carrots, celery. Cook until much of the moisture has evaporated.

4. Add tomato paste, stock and Worcestershire sauce & dark soy to taste.

5. Mix flour with a little water to make a paste, then add to mixture and stir through well, for a rich gravy.

6. If necessary, add some water to just cover the vegetables and mince. Bring to the boil, then simmer until the vegetables are tender and liquid has reduced.

7. With a masher, mash the mince and veg together, to thicken the dish and release the full savoury flavour.

8. Adjust seasoning and add chopped thyme & parsley. Serve a ladle full on hot buttered Vogel’s or similar toast, topped with extra herbs. Potential additional toppings include a poached egg, parmesan shavings and watercress.