Chilli Crab Cherry Tomato Linguine Recipes

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CHILLI CRAB & CHERRY TOMATO LINGUINE



Chilli crab & cherry tomato linguine image

Transform storecupboard heroes such as canned crab and dried pasta into a delicious seafood supper in just 30 minutes

Provided by Cassie Best

Categories     Dinner, Lunch, Main course, Pasta, Supper

Time 30m

Number Of Ingredients 11

4 tbsp olive oil
1 large shallot , finely chopped, or 100g frozen chopped onion
2 fat garlic cloves , crushed, or 1 tbsp crushed garlic paste
1 small red chilli , deseeded and chopped or 1/2 tsp chilli flakes
43g can dressed crab
400g can cherry tomatoes in juice
pinch of sugar
50ml single or double cream (optional)
200g linguine
170g can crabmeat chunks in brine, drained
handful parsley or basil, leaves only, roughly chopped (optional)

Steps:

  • Heat the oil in a large frying pan and boil the kettle for the pasta. Add the shallot to the oil and gently sizzle for 5 mins until soft. Add the garlic and chilli, and cook for another 1-2 mins.
  • Tip the kettle of hot water into a large pan, add the pasta and cook following pack instructions. Meanwhile, add the dressed crab to the frying pan. Drain the tomatoes over a bowl and tip the juice into the pan. Add the sugar, cream (if using) and some seasoning. Bubble gently while the pasta cooks.
  • Just before the pasta is finished, add the cherry tomatoes and crabmeat chunks to the pan, stir for 1-2 mins, then drain the pasta (reserve a little pasta water) and add this too. Cook everything for another min, adding a splash of pasta water if the sauce looks dry, then season to taste. Stir through the herbs, if you like, and serve.

Nutrition Facts : Calories 620 calories, Fat 26 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 1.7 milligram of sodium

CRAB AND CHERRY TOMATO FETTUCCINE



Crab and Cherry Tomato Fettuccine image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher salt
1 pound fettuccine
3 tablespoons extra-virgin olive oil
2 shallots, chopped
1 clove garlic, smashed and peeled
1/2 cup dry white wine
Two 14-ounce cans cherry or baby Roma tomatoes
1/2 teaspoon dried oregano
1 cup jumbo lump crabmeat, picked through for shells
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/4 cups freshly grated Parmesan, plus more for serving
Torn basil leaves, for garnish, optional

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 2 minutes less than the package directions. Drain well, reserving 1 cup of pasta water.
  • Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, shallots, garlic and 1 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
  • Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.
  • Add the crabmeat and butter, stirring until the butter is emulsified. Add the pasta and 1/2 cup of the reserved pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.
  • Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.
  • Serve sprinkled with additional Parmesan and torn basil, if desired.

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