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Linguine of Alaska king crab

Linguine of king crab

PT1H15M

1
To begin, burn the chillies on an open flame to blister the skins, then seal in a plastic bag and leave to sweat for 15 minutes. Peel off the burnt skins, cut the chillies open and scrape out the seeds. Chop the remaining flesh finely
  • 3 chillies
2
Bring a large pan of water to the boil with 1 tablespoon of salt. Once boiling, add the linguine and bring back to the boil, ensuring you stir the pasta every couple of minutes to stop it sticking together
  • 400g of linguine
  • salt
3
Meanwhile, melt half of the butter in a large pan and add the chilli flesh, followed by the white king crab meat. Shake to incorporate then remove from the heat
  • 25g of butter
  • 300g of king crab
4
Once cooked, drain the linguine from the water, reserving a cup of the cooking water. Stir the linguine into the crab and chilli mix, then return to a high heat
5
Stir well to combine, then add the brown crab meat, remaining butter and the chopped mint. Toss and stir well to combine, adding a dash or 2 of the linguine cooking water to create a sauce to coat the pasta
  • 200g of brown crab meat
  • 15 mint leaves, chopped, plus extra shredded mint for garnish
  • 25g of butter
6
Finish with some lemon juice, salt and pepper, plus more chilli if desired. Garnish with some shredded mint and serve immediately
  • lemon juice
  • salt
  • pepper

Ingredients

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King crab

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