| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Dairy, Grains |
|
Food networ, Food5 |
1 |
servings |
INGREDIENTS
| 500 |
g |
Fresh linguini or tagliolini pasta |
| 12 |
oz |
Fresh crab meat; white and dark |
| 1/2 |
|
Red chilli; finely chopped |
| 2 |
|
Shallots; finely chopped |
| 2 |
|
Cloves garlic; finely chopped |
| 1 |
ts |
Fresh ginger; finely chopped |
|
|
Juice and zest of 1 lime |
| 100 |
ml |
Muscat white wine |
| 300 |
ml |
Fresh fish stock |
| 300 |
ml |
Double cream |
| 2 |
|
Tomatoes; seeded and diced |
| 30 |
g |
Fresh basil |
| 30 |
g |
Fresh flat leaf parsley |
| 30 |
g |
Fresh coriander |
|
|
Virgin olive oil |
|
|
Ground black pepper |
|
|
Rock salt |
|
|
Ground cumin powder |
INSTRUCTIONS
To make the sauce, sweat the onions, chilli and garlic in a saute pan with
a little olive oil for about one minute.
Add the fish stock and wine and turn up the heat and rapidly reduce by
half, while this is reducing cook the pasta in lots of rapidly boiling
salted water. This should be about 2 minutes for fresh pasta or about 5-6
minutes for dried.
When the sauce is reduced add the cream and a pinch of cumin powder, bring
back to the boil and simmer while you chop up all the fresh herbs.
Drain off the pasta and mix with a little olive oil, season well and using
a carving fork roll up the pasta and place in the middle of the serving
bowls.
To finish the sauce add the lime juice, fresh crab, all the herbs and the
tomato dice. Season well and pour over the pasta.
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