This quick and satisfying pasta dish is full of goodness and flavor.
2 garlic cloves, peeled
1 scant tbs. Maldon or other sea salt
1 large red chili
2 lbs. undressed crab meat
1/2 cup extra-virgin olive oil
juice and zest of 1 lemon
1 lb. linguini
handful fresh parsley, chopped
handful watercress leaves, roughly torn
Put a large pot of water on to boil.
With a pestle and mortar pulverize the garlic with the salt to make a smooth paste. Add the chili and crush again. Tip in the crab meat and olive oil, then mix gently.
Salt the pasta water and cook the pasta according to the package directions. drain and tip into a large bowl. Add the crab mixture, parsley and watercress. Toss and serve.
Serves 6 as a starter or 4 as a main course.
There are few words to describe this. We are forever indebted to you Nigella!!!
1 cup (packed) grated Gruyere cheese
2 tbs. grated Parmesan cheese
1 1/2 tbs. all-purpose flour
1/4 tsp. ground mace
1/4 tsp. sweet paprika
1/8 tsp. Aleppo pepper or hot paprika, plus more to sprinkle
250 whole milk
1 tsp. tomato paste
2 tbs. butter
1 fat clove garlic, grated
1/2 tsp. Worcestershire sauce
7 oz. conchigilie rigate pasta (or other large shell shape)
100g mixed white and dark crab
Stir together the cheese and set aside. Stir together the flour and spices and set aside. Pour the milk into a jug and stir in the tomato paste, then set aside.
Melt the butter in a smallish, heavy-based saucepan over a lowish heat. Stir in the garlic, then whisk in the flour mixture to make a foaming, orange paste. Take off the heat and gradually whisk in the tomatoey milk until completely smooth. Put back on the heat and cook for 3-5 minutes, then add the Worcestershire sauce. Take off the heat and stir in the cheeses. Cover and leave until the pasta is ready.
Cook the pasta according to package directions in boiling, salted water. Using a spider, ladle the pasta into the sauce and stir to combine. Fold in the crab and serve sprinkled with more Aleppo pepper or hot paprika.