Linguine Crab Recipes

Steps:

• Remove the tough, outer part and stalk of the fennel. Slice the bulb as finely as you can across the grain. Keep any of the green tops.
• Heat 2 tablespoons oil in a thick-bottomed pan, add the garlic, fennel seeds, and chilis and cook to soften. Add the crab, zest and lemon juice, and season. Stir through, just to heat up the crab.
• Cook the linguine in boiling salted water for 5 minutes, then add the fennel slices, and cook together until al dente. Drain the pasta, keeping a little of the water, and add to the crab mixture. Stir thoroughly to combine, adding a little of the reserved water to loosen the sauce, if necessary.
• Serve with olive oil.

Steps:

• Cook pasta according to package direction.
• On low to medium heat, saute garlic and oregano in butter for 1 minute, stir frequently.
• Add tomatoes and stir 3 minutes.
• Add remaining ingredients, until cheese is melted.
• Serve sauce over hot cooked pasta.

Steps:

• Cook the pasta in boiling salted water until al dente.
• Meanwhile, melt butter or margarine in a saucepan over medium heat. Add onion and garlic, and cook till transparent.
• Mix flour into butter or margarine mixture to make a paste. Add warmed milk, and stir until well mixed. Heat gently, and when milk is quite hot add the parmesan. Stir until cheese is melted and sauce is thick. Don't boil. Stir in the crab, heat through.
• Drain pasta. Serve sauce over hot noodles.

Steps:

• Combine jalapeño, lemon zest and yuzu juice in a small dish and set aside. Heat half the oil in a large sauté pan. Add the onion and cook on medium-high until it starts to caramelize. Remove it. Add the mushrooms to the pan and cook until they start to brown. Return the onions to the pan, add the tomatoes and cook until they start to dry out. Pulse the mixture in a food processor until very finely chopped. Add the jalapeño mixture and season to taste with salt and togarashi. The mixture should have a touch of heat.
• Bring a pot of salted water to a boil for the pasta. Heat the remaining oil in the sauté pan on low. Add the garlic, cook until it softens, then add the wine. Increase heat to medium high and reduce until the wine films the pan. Add the stock and the tomato mixture. Stir, then add the crab.
• Cook the pasta until it is al dente, about 3 minutes. Drain and add it to the sauté pan. Add the butter. Use tongs to toss all the ingredients together. Divide among 4 warm plates, scatter tarragon on each and serve.

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.