Crab Linguine
Ingredients: crab, fennel, chili, lemon, herbs · 30 min cook time · 550kcal · $25.50
Ingredients
1whole crab, 1bulb fennel, 1whole chili, 1whole lemon, 1bunch herbs, 1pinch salt, 1small bunch parsley, 8tablespoons extra virgin olive oil, 180g linguine
Instructions
1. Start with fennel, taking outer parts to flavor the stock. Add fennel tops, a little chili, herbs, lemon juice, and a little salt into water to create a hot bath to cook the crab.
2. Boil the crab in the flavored water. After 10 minutes of boiling, remove the crab from the pan and leave it to cool.
3. Half the remaining fennel and finely slice or grate it. Zest and juice the lemon, finely chop a small bunch of parsley, mix with extra virgin olive oil and a deseeded red chili in a bowl.
4. Place the bowl of veggies on top of the boiling crab water to lightly half cook the veg.
5. Use the flavorful crab water to cook the linguine, adding 80 to 100 grams of linguine per person.
6. Break down the cooled crab by ripping off the claws and legs, extracting the brown and white meat, cracking open the body, picking through with a knife, and discarding the feathery bone.
7. Remove the veggies from the top of the water. Bring the whole dish together by combining the linguine, the half-cooked veggies, brown meat, and white meat.
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