Crab Linguine

The first of our season of one pot wonders, what better than something that is readily available in Crail and its easy to prepare in our holiday let kitchen. Locally sourced crab can be found in either the lobster shack down at the  harbour or from Green's the Grocer on the High Street, both less than 5 mins walk from Neuk Hoose. We won't bother with measurements as who wants to weigh things on holiday!

Crab Linguine

serves 2

2 Dressed Crab
Any pasta will do but I love it with Linguine or spaghetti
Double Cream or Creme Fraiche
2 Cloves of garlic, squashed
1 red chilli, finely chopped
squeeze of ½ a lemon
Green herb, any really that you can find Coriander, parsley or basil would be best but dill could work too.

-Cook pasta according to the packet instructions, leave to drain reserving a bit of the cooking liquor (just under an egg cup full)
-Pour a good glug of cream into the now empty pasta pan with the reserved cooking liquor, add the garlic and chilli and let this bubble a bit, reduce and thicken, then add the lemon juice and if you can bear to spare any a wee splosh of white wine.
-Now add your crab, give it a good stir and then add the cooked pasta, green herb and lots of salt and pepper, if it looks too dry you can add a splosh more cream or wine.
-This is literally a 15 min meal, the pasta won't thank you for sitting cooked for too long so make sure all your ingredients are chopped and ready to go.
-Enjoy with a large glass of dry white wine and some yummy crusty bread to mop up all the juices.