As our home looks like a warehouse, with all the boxes about the place ready for the big move, I decided I would make something quick for supper so that it didn’t create too much more mess and washing up! And as it was my girlfriends birthday over the weekend, I made sure she chose what she wanted me to cook up. By the time I got home from work, she had chosen this recipe from one of James Martin’s books, as she loves seafood dishes.
As James says in his in book, if you want a quick but impressive-looking pasta dish, this is it. Once the ingredients are prepared and the pasta has been cooked, it takes just 5 minutes to make the crab sauce, but looks and tastes as if you spent hours laboring over a hot stove.
Within a couple of minutes I was already being asked if we can have this again as it tasted so good – perhaps once we have moved?
I think this is my first pasta dish that I have done on my blog and hopefully it will be the first of many.
2 Shallots, peeled and chopped
1 Garlic Glove, peeled and chopped
2 Green Chillies, finely chopped
½ tbsp Thai Green Curry Paste
4fl oz/110ml White Wine
7fl oz/200ml Chicken Stock
Good Pinch of Saffron
7fl oz/200ml Double Cream
14oz/400g Mixed Crab Meat, white and dark
½oz/10g Flat-Leaf Parsley
½oz/10g Coriander Leaves, roughly chopped
Juice of 1 Lime
Salt and Black Pepper
1 Bring a large saucepan of salted water to the boil, add the linguini and cook for 10-12 minutes. Drain and set aside.
2 Melt the butter in a large saucepan set over a medium heat and add the shallots and garlic. Fry for about 1 minute, without browning, then add the chillies and curry paste and cook for 2-3 minutes.
3 Pour in the wine, bring to the boil and reduce the liquid by half, then add the stock and saffron and simmer for 2-3 minutes. Pour in the cream, bring back up to the boil and remove from the heat.
4 Add the crab meat to the sauce and heat gently for 2-3 minutes, then add the cooked linguini and warm through, stirring the sauce and pasta together. Remove from the heat, then stir in the parsley, coriander and lime juice, and season with salt and pepper.