Ainsley Harriott Crab Linguine Recipe | ITV Good Mood Food

Name: Ainsley Harriott Crab Linguine Recipe | ITV Good Mood Food
Prep time: 15 min
Total time: 15 min
Yield: Serves 2
Ingredients: 200g dried linguine pasta; 3 tbsp extra-virgin olive oil, plus extra for drizzling; 2 garlic cloves, finely chopped; 1 medium-hot red chilli, de-seeded and finely chopped; 30ml dry white wine (optional); zest and juice of 1 lemon; 150g cooked white crabmeat; 1 tbsp chopped flat-leaf parsley; sea salt and freshly ground black pepper; 1 thick slice of day-old bread; zest of ½ lemon; 2 tsp olive oil; 1 tbsp chopped flat-leaf parsley

fromthehappyfoodie.co.uk thehappyfoodie.co.uk/recipes/crab-lemon-linguine-with-pangrattato

Bright with a hint of lemon and chilli, this crab & lemon linguine with pangrattato (crispy breadcrumbs) from Ainsley Harriott will be a lovely addition to your summer pasta repertoire.

15 min

Serves 2

5.0 (2)

Ingredients

Instructions

Preheat the oven to 200°C/180°C fan/gas 6.
First, make the breadcrumb topping
Pulse the slice of bread with the lemon zest in a mini food processor until you have coarse breadcrumbs
Add the olive oil and parsley and pulse once or twice until combined
Season with salt and pepper
Spread out on a baking tray and bake for 7–10 minutes until golden brown and crispy
Remove from the oven and set aside.
Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the packet instructions, until al dente
Drain, reserving a little of the cooking water, and drizzle with olive oil to prevent it sticking.
In a deep-sided frying pan over a low heat, add the extra-virgin olive oil, garlic and chilli and cook for 1 minute until fragrant and starting to sizzle but not brown
Turn up the heat to medium and add the wine (if using) and a squeeze of lemon juice
Allow to bubble for 1 minute then reduce the heat back to low-medium
Stir in the crab meat, 2 tablespoons of the reserved pasta water, the lemon zest and another good squeeze of juice, and season with salt and pepper to taste
Cook gently for a minute until the crab is warmed through
Tip in the pasta and toss over the gentle heat until well coated in the sauce, adding a little more reserved pasta water if needed
Stir through the parsley and check for seasoning
Serve immediately, drizzled with extra virgin olive oil and topped with the crispy breadcrumbs.