Sunday, June 17, 2007

Linguine with crab

This was bad, but it wasn't really the recipe's fault

400g/14oz linguine
4 tbsp Extra Virgin olive oil
3 garlic cloves, finely chopped
2 large red chillies, finely sliced
250g/9oz fresh crab meat
150ml/1/4 pint white wine
Small bunch of flat leaf parsley, finely chopped
Sea salt and fresh ground black pepper

Bring a pot of water to the boil and cook the linguine until al dente.
Meanwhile, heat 3 tbsp of the oil in a large pan, add the garlic and chillies. Pour in the wine and leave to simmer until reduced by half. Season with salt and pepper and stir in the parsley.
When the pasta is done, drain it and return it to the pan. Add the crab mixture and toss together well.

It’s not really the recipe’s fault, but this came out totally bland and disappointing. The problem is that I used tinned crabmeat that was on sale instead or fresh. The fact is, fresh crabmeat is a whole different food then it’s canned counterpart. I should have known better. I also used dried chili pepper instead of fresh. I’ve found that in most cases, that works fine, but in this recipe, the chili was more then just added heat, it was the base of the recipe, and dried couldn’t cut it.

I think if you made this recipe correctly, it would probably be really good, but the cheap/mild version was not even worth thinking about.

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