Super Simple Crab Linguine (with a side order of pasta and cheese).
We’ve just returned from a much needed break from Fit School, projects and Epping.
It’s great to get a little head space.
A break away, somewhere new, allows time for perspective and also time to just be.
I confess we’re not massive ‘do-ers’ on family holidays. As in, we don’t really enjoy doing and seeing #allthestuff or packing out the schedule. We prefer to be. For us, the space between the stuff is when holiday magic happens. Colouring with the kids. Discovering your 4-year-old can beat you Dobble and you can beat your parents at Rubbycub (on the first attempt).
One of our favourite things on holiday is to find a place famous for a certain food or to try a local speciality. We will never forget the fish and fresh tuna from Hawaii; the smell of the spices in India that went into the best fish curry and kerala rose rice; or the delicious sausage galettes from the markets in Malestroit, Brittany.
I knew when we booked for North Norfolk that (having tried both before over 10 years ago) I could find two foodie things:
- Cromer Crab; and
- The most delicious smoked fish at The Smokehouse in Cley.
Sadly the weather wasn’t on the side of the crabbing but we did manage a light crab lunch on Easter Sunday and I whizzed up the most delicious Crab Linguine when we returned from holidays. It’s a restaurant classic but here’s my store cupboard version (you could use fresh versions of all but this was rustled up in the middle of a pile of laundry).
Ingredients (serves 2 as a main, or 4 as a starter):
- One small/medium fresh, undressed crab (brown and white meat)
- Olive oil
- Granulated garlic
- Chilli flakes
- White wine (splash of)
- Squeeze of lemon
- Cook the pasta according to instructions. Reserve a little of the cooking water. If making a bit ahead toss the pasta in some olive oil to keep from sticking. *I made our pasta in advance and the kids had some plain as part of a mezze meal with ham, cheese and salad.
- Gently heat some olive oil in a medium pan. Add garlic and chilli flakes and cook on a medium heat until fragrant.
- Add a splash of white wine and cook to reduce. The mixture should all be quite bubbly now.
- Add the brown meat from the crab and turn off the heat. Stir in until you have a sort of sauce like consistency.
- Mix the white crab meat with olive oil, salt and pepper to the cooked pasta.
- Then stir in the brown meat seasoned sauce.
- Serve with rocket.