Fresh Crab Pasta with Chilli, Herbs And Lime Juice

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Try this Fresh Crab Pasta with Chilli, Herbs And Lime Juice recipe, or contribute your own.


1 ts Fresh ginger; finely chopped
100 ml Muscat white wine
300 ml Heavy Cream
2 garlic; finely chopped
12 oz Fresh crab meat; white
Ground cumin powder
500 g Fresh linguini; or tagliolini
2 Tomatoes; seeded and diced
30 g Fresh basil
30 g Fresh coriander
Virgin olive oil
1/2 Red chilli; finely chopped
300 ml Fresh fish stock
30 g Fresh flat leaf parsley
Black Pepper; ground
Rock salt
2 Shallots; finely chopped
Juice and zest of 1 lime

Original recipe makes 1



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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Calories Per Serving: 2528 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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