Chilli Crab Linguine With Vodka Recipes

Steps:

• Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn't stick.
• While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
• When the pasta has had its cooking time, taste a strand - it should have a very slight bite. When it's ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
• Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it's starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.

Steps:

• Cook the pasta in a large pan of boiling, salted water.
• Meanwhile, heat the olive oil in a frying pan and cook the shallot, garlic and chilli over a low to medium heat for 2-3 minutes until beginning to soften, but not brown. Add the tomatoes, increase the heat and cook for 4-5 minutes until pulpy.
• Now stir in the vodka, followed by the crab meat, and stir gently together. Season to taste.
• Drain the pasta well and return to the pan. Add the sauce and the chopped parsley and stir loosely together. Divide between bowls and top with a good grinding of black pepper.

Steps:

• If crabs live, put in freezer for 10 minutes to stun.
• Remove back shell and clean spongy bits and brown stuff, clean in water.
• Cut in half lengthwise.
• Remove claws from body and hit with blunt side of a cleaver to crack in several places.
• Cut the halves into two or three pieces leaving legs attached.
• Pound ginger and chili until they form a paste, or zap in the food processor or blender.
• Mix soy sauce, sugar, water (or stock), tomato sauce and chili sauce (if using) in a small jug.
• Put oil in a large hot pan or wok and over a medium heat fry ginger/chili mix for a few minutes.
• Add the crab pieces and stir fry at a higher heat till crab pieces turn red.
• Add liquid mixture and bring back up to the boil, add sesame oil, lower heat to medium and cover with lid for a few minutes giving the occasional stir.
• Garnish with sliced spring onion.
• Don't forget the finger bowls and a bowl in the middle for the shells and lots of paper serviettes/napkins.