How to make the perfect crab linguine
Stay-home afternoons call for a fuss-free meal that you can easily whip up under an hour. Our choice this week? A plate full of linguine, topped with tomatoes and fresh spanner crab — you can't really go wrong when it comes to cooking pasta. Below, recreate this recipe from Chef Marco Guccio of Zafferano Italian Restaurant & Lounge, which includes the midas touch of cured fish roe. Fresh seafood + al dente pasta = a delicious zingy combination for weekend potlucks. Buon appetito!
Spanner crab linguine: Here's what you need
70g Spanner Crab
35g San Marzano Tomato (cut into small pieces)
20g Tomato Sauce
15ml White Wine
5g Bottarga (sun-dried Sardinian grey mullet roe)
5g Chopped Basil
5g Chopped Parsley
Fine Salt and Black Pepper
1 clove of Garlic
Extra Virgin Olive Oil
10g Unsalted Butter
Spanner crab linguine: How to make it
1. Bring a pot of water to boil with some salt. Add the linguine and cook for 6 minutes.
2. Add some oil and garlic into a pan and cook till golden brown. Add the tomatoes and grate some bottarga on top of the tomatoes. Season with salt and black pepper, followed by adding parsley and basil.
3. Cook for 1 minute at very slow heat. Spread the mix with white wine. Add tomato sauce and a tablespoon of water from the boiling pot of linguine.
4. Add the crab and gently cook it into the sauce. Once the pasta is ready, strain and add it into the pan.
5. Sauté the pasta and add butter to thicken the sauce. Plate the pasta and top it with grated bottarga.
6. To finish, drizzle virgin olive oil over the pasta.