Try this Crab Linguine recipe, or contribute your own.
Suggest a better description1. To make the pasta place the flour in a bowl with the salt. Make a well in the centre of the flour and add the egg a teaspoonful at a time. Mix with a spoon until a dough is formed (adding olive oil if too dry),then knead the dough until smooth. Rest for 10 minutes in the fridge.
2. When rested roll out the dough in a pasta machine to setting 4 and cut into linguine. Hang over a rail until needed.
3. Finely chop the shallots, celery, chilli, garlic and ginger and sweat the ingredients in a frying pan in a little oil. Use a low heat and do not colour.
4. While this is cooking poach the linguine in boiling, salted water for roughly 1 minute, then refresh in cold water.
5. When the shallott is cooked turn up the heat and add the sherry. Ignite the sherry to burn off the alcohol, then reduce for a minute.
6. Add the cream and reduce for about three minutes or until thickened.
7. Add the linguine and crab and warm through and season.
8.Finish with a splash of lime juice and pickled coriander.
9. Decorate plate with green pesto and sweet chilli sauce.
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Serving Size: 1 Serving (117g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 84 | ||
Calories from Fat: 37 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 111.5mg | 34 % | |
Sodium 43.7mg | 2 % | |
Potassium 198.3mg | 5 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 7.7g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 84
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