Blue swimmer crab linguine
This quick and elegant linguine dish highlights the sweet, delicate flavor of blue swimmer crab. Featuring a light sauce with garlic, chili, and fresh parsley, it's tossed with al dente pasta for a sophisticated yet simple meal perfect for any occasion.
Equipment
- 1 Large Stockpot For boiling pasta
- 1 Large Frying Pan or Skillet For preparing the sauce
- 1 Colander For draining pasta
- 1 Chef's knife For slicing and chopping
- 1 Cutting Board
Ingredients
Main
- 320 g dried linguine
- 5 tbsp extra virgin olive oil plus extra for serving
- 1 clove garlic thinly sliced
- half a red chilli sliced, seeds removed
- 3 tbsp parsley chopped
- salt
- 4 blue swimmer crabs cooked for 8-10 minutes in boiling salted water, meat extracted, or 250g picked crab meat
- freshly ground pepper
Instructions
- If using whole blue swimmer crabs, cook them in boiling salted water for 8-10 minutes. Allow to cool slightly, then carefully extract all the meat, ensuring no shell fragments remain. (Alternatively, use 250g picked crab meat).
- Bring a large pot of generously salted water to a rolling boil. Add the dried linguine and cook according to package directions until al dente.
- Before draining, reserve about 1 cup of the starchy pasta cooking water. Drain the linguine well.
- While the pasta cooks, heat 5 tablespoons of extra virgin olive oil in a large frying pan or skillet over medium-low heat.
- Add the thinly sliced garlic and red chili to the pan. Sauté gently for 2-3 minutes until fragrant, being careful not to brown the garlic.
- Add the picked crab meat to the pan and warm through for about 1 minute, tossing gently with the oil, garlic, and chili.
- Add the cooked and drained linguine to the pan with the crab mixture.
- Add the chopped fresh parsley and about half of the reserved pasta water to the pan.
- Toss vigorously to combine, allowing the sauce to emulsify and coat the linguine. Add more pasta water a tablespoon at a time if needed to achieve a silky consistency.
- Season generously with salt and freshly ground pepper to taste. Serve immediately with an extra drizzle of good quality extra virgin olive oil.
Notes
Achieving al dente linguine is paramount for the dish's texture; it should have a slight bite. When sautéing garlic and chili, keep the heat moderate to infuse the oil without browning the garlic, which can turn bitter. The most crucial tip for pasta dishes is to reserve some starchy pasta cooking water. This liquid is essential for emulsifying the olive oil and crab juices, creating a luscious sauce that clings beautifully to the pasta. If using whole crabs, extracting the meat carefully ensures no shell fragments remain. For a richer flavor, consider adding a splash of dry white wine or a knob of butter to the sauce before adding the pasta. Finish with a generous drizzle of high-quality extra virgin olive oil and freshly ground black pepper for a vibrant aroma and slight peppery kick.