Linguini with Chili, Crab and Watercress


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.

 

Linguini with Lemon, Garlic and Thyme Mushrooms

Pasta Perfection!


4 cups finely sliced button mushrooms
1/3 cup extra virgin olive oil
1 tbs. kosher salt or 1/2 tsp. table salt
small garlic clove, minced
zest and juice of 1 lemon
2 thyme sprigs, leaves stripped to give 1 tsp.
1 lb. linguini
1 small bunch parsley, chopped to give 1/2 cup
2-3 tbs. freshly grated Parmesan cheese
freshly ground pepper

Put the mushrooms in a large bowl and toss in the oil, salt, garlic, lemon juice and zest and thyme leaves.

Cook the linguini per the package directions. Keep back a bit of the pasta water, then drain and add to the bowl. Ross everything together adding some pasta water if necessary. Sprinkle with the Parmesan, parsley and pepper.

Serves 4 – 6