Saturday October 11 - VERY quick dinner
- Cucumber and Radish Salad - Gourmet January 2008
- Fennel and Coriander Crusted Tuna - Bon Appetit
- Spicy Crab Pasta with Lemon - Gourmet May 2008 - the cooking school issue
Tuna - still a favorite.
Crab pasta - from the cooking school issue, which has some GREAT recipes. This one is not great, just good, but in a white-trash, simplistic kind of way. No depth of flavors, just a squirt of hot sauce so only one type of heat. Crab+Pasta+butter = always enjoyable. Short on herbs and the lemon didn't contribute enough character. Still - simplistic and tasty. But you're better off spending your $24 on crab legs in a better recipe.
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100ml olive oil, 1 medium-hot red chilli, deseeded and finely chopped, 1 fat garlic clove, finely chopped, 3 pared strips of lemon zest, finely chopped
450g linguine, 2 tbsp lemon juice, plus lemon wedges to serve, 225g freshly cooked white crab meat, 2 tbsp chopped fresh flatleaf parsley, Put the olive oil, chilli, garlic and lemon zest into a small pan and put over a gentle heat until it begins to sizzle. Remove from the heat and set aside. Bring a large saucepan of well-salted water to the boil. Add the linguine and cook for 8-9 minutes, or until al dente. Drain well and set aside. Tip the chilli and lemon mixture into the pan the pasta was in, then add the lemon juice and season. Heat until sizzling, then add the linguine and crab meat to the pan and toss gently over a medium heat to warm the crab through. Add the parsley, season, and serve immediately with lemon wedges.
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Jasmine
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