Cook along with Clodagh McKenna
Watch the chef whip up her summer Spicy Crab Linguine...
The second in a three part series with chef, author and restaurateur Clodagh McKenna.
This recipe is so light and refreshing. I love eating it in the summer. It’s fantastic if you can get fresh crab, but there are also lots of great companies selling vacuum-packed cooked crab.
Spicy Crab Linguine
olive oil, for frying
1 spring onion, finely sliced
1 red chilli, finely chopped
300g cooked crab meat
grated zest and juice of 1 lemon
bunch of fresh coriander, roughly chopped
Put the linguine in a large saucepan of salted boiling water. Stir for a minute, leave to cook for a further 5 minutes, and then drain.
Meanwhile, place a large frying pan over a medium heat and pour in a dollop of olive oil. Stir in the spring onions and chilli, and leave to simmer for 3 minutes.
Tip the cooked crab into the pan with the chilli and spring onions.
Pour over the lemon juice, stir and allow to cook for 2–3 minutes. Fold in the linguine.
Season with salt and pepper, and transfer to a serving dish.
Sprinkle the lemon zest and fresh coriander over the dish before serving.
This recipe first appeared in Homemade by Clodagh McKenna, published by Kyle Books and available in all good book shops. Photography by Alberto Peroli.