| | | |  | 175 g | | fresh linguine | | | 1 Tbs | | extra-virgin olive oil | | | 1 | | shallot | | | 1 clove | | garlic | | | 1 | | red chilli | | | 2 | | tomatoes, ripe | | | 1 Tbs | | vodka | | | 170 g | | white crab meat, canned | | | 2 Tbs | | continental parsley | | | | salt & freshly ground black pepper | |
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| | | | 1 | Prep: Finely chop shallots, garlic. Seed and finely chop chilli and roughly chop tomatoes. | | 2 | Heat the oil in a large frying pan and sauté the chilli, garlic and shallot over a medium heat for 2 minutes until the shallot is beginning to soften but not brown. Add the tomatoes, increase the heat and cook for 4-5 minutes. | | 3 | Gently stir the crab meat and season to taste. Transfer to containers, chill and freeze. | | 4 | Defrost well before reheating gently. Stir through the vodka (1 tablespoon per 2 persons). | | 5 | Cook the fresh linguine in plenty of lightly salted boiling water. Drain and add to sauce and add a tablespoon of chopped continental parley for each person. Stir loosely together, divide between bowls and top with a good grinding of black pepper. |
| | | | Servings: 2 | | Preparation time: 10 minutes | | Cooking time: 15 minutes | | | | Recipe Source | Author: Ainsley Harriott Source: Gourmet Express 2 | | | | Copyright © 2006, The Gourmet Saint |
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Chilli Crab Linguine with Vodka