Linguine with Crab & Lemon
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Author: Michael Verhoef Status: published license cc-by-nc-nd tags: Food, Pasta, Lemon, Capers, Dinner, 2009, Crab, Rocket, Linguine, Argula,
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Share on Twitter300g dried linguine
2 tsp salt plus extra
250g cooked crabmeat
Handful baby rocket (argula) leaves
1 tbsp grated lemon zest
1 tbsp salted baby capers, rinsed
Lemon Sauce
1/2 cup chicken stock (I used vegetable stock)
2 tbsp lemon juice
salt & cracked black pepper
50g chilled butter diced
2 tbsp cream or creme fraiche
1. Bring saucepan of water to boil. add 2 tbsp salt and pasta, cook for 8 minutes or until pasta is al dente.
2. Meanwhile, make sauce. Bring stock to boil in saucepan. While whisking, add lemon juice, salt & pepper. Over gentle heat, whisk in chilled butter, a few pieces at a time, without allowing the sauce to boil. Stir in cream or creme fraiche.
3. Drain pasta, keeping aside a cupful of cooking water.
4. Add pasta, cupful of cooking water, crabmeat, rocket, lemon zest, capers, salt & pepper to sauce. Toss lightly until rocket has wilted and pasta is well coated.
