food
Linguini with Chili, Crab & Watercress*
You can use frozen crab meat for this, but it’s best to get a fishmonger to cook and pick out the meat for you. Don’t let the fact that a pestle and mortar is indicated put you off: this is fabulously easy to make.
Ingredients (Serves 4)
| 2 | cloves garlic | |
| 1/2 | cup extra virgin olive oil | |
| 1 | tsp sea salt | |
| Juice and zest of 1 lemon | ||
| 1 | large red chili | |
| 500 | g linguine | |
| 2 | lb crab meat, to give you 200 g white meat and 100 g brown meat | |
| Handful fresh parsley, chopped | ||
| Handful watercress leaves, roughly torn |
Instructions
- Put a large pot of salted water on to boil for pasta.
- In a large mortar and pestle pulverise peeled garlic cloves with salt, so that it makes a smooth paste. Then add chopped and seeded chilli and crush again until you have a gloriously red-tinged mixture.
- Add crab meat, breaking it up gently with a fork, and pour in oil.
- Zest lemon into the mortar and then add juice.
- Using a fork, beat well to mix. Cook pasta, then drain and put in a warmed serving bowl.
- Immediately pour over crab sauce and toss pasta. Throw in parsley and watercress and toss again.
Excerpted from Forever Summer by Nigella Lawson Copyright © 2002 by Nigella Lawson. Excerpted by permission of Knopf Canada, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
*Find this and other great recipes in…
Forever Summer
By Nigella Lawson
In Forever Summer, Nigella Lawson offers irresistible summery recipes that can be eaten at any time of the year, venturing out of the kitchen to give picnic, barbecue and beach food a touch of her inimitable culinary style. The key is simplicity, freshness, enjoyment — good food, no sweat.
*This recipe has been adapted from its original.
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