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Method
1. Bring a large saucepan of water
to the boil then add plenty of salt.
2. Heat the olive oil in a deep frying
pan over a medium heat. Add
the shallot, chilli, garlic, grated
zest of one of the lemons and a
pinch of salt and cook, stirring
occasionally, for 5 minutes,
or until the shallot is soft and
translucent and the garlic is
starting to turn golden.
3. Meanwhile, lower the pasta
into the boiling water and
cook according to the packet
instructions.
4. Cut the two ends off the zested
lemon and use a sharp knife to
slice off the skin and white pith,
leaving just the juicy lemon flesh
inside.
5. Cut the lemon into 1cm rounds,
discarding the pips as you go,
then roughly chop into 1cm
pieces. Cut the other lemon into
wedges and set aside for serving,
if you like.
6. Add the chopped lemon and
parsley stalks to the shallot
mixture in the pan and stir to
combine, then cook for 3-4
minutes, stirring frequently, until
the parsley stalks are tender.
7. Add the crab meat and stir
to combine, then cook for 2
minutes, or until the crab meat is
piping hot. Taste and add salt and
pepper, if you like.
8. Drain the pasta, reserving 3
tablespoons of the pasta cooking
water. Return the pasta to the
pan and stir through the pasta
cooking water, the vegetable and
Crab, lemon and chilli pasta (serves 2)
Ingredients
• 50ml/1¾fl oz extra virgin olive oil
• 1 banana shallot, finely chopped
• 1 red chilli, finely chopped (seeds and all)
• 2 garlic cloves, finely sliced
• 2 lemons
• 150g/5oz dried linguine
• Small bunch of parsley, stalks and leaves finely chopped separately
• 200g/7oz white crab meat
• Finer flaked sea salt and freshly
• ground black pepper
A simple dish that tastes like far more than the sum of its parts. The lemon
really shines through and elevates the delicate crab to something special.
Roasted asparagus makes a very good vegetarian or vegan alternative.
crab mixture and the chopped
parsley leaves. Use tongs to
mix everything together until
thoroughly combined.
9. Serve on warmed plates with
plenty of black pepper and the
reserved lemon wedges for
squeezing over, although this is
so citrusy you may not need to.
Recipe from Sea Salt, A Perfectly
Seasoned Cookbook, by the LeaWilson
family of Halen Môn.
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