CRAB LINGUINE BY HUMPHREY MUNSON
This light and fresh pasta dish with crab, tarragon and chilli is fast and easy to make in a STAUB cocotte, perfect for a warm summer evening or a light weekend lunch.
View this recipe and others at Humphrey Munson and see what else can be made in STAUB
View this recipe and others at Humphrey Munson and see what else can be made in STAUB
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INGREDIENTS
- 500g linguine pasta
- 400g fresh white crab meat (can use tinned if fresh not available)
- 1/2 red chilli, finely chopped
- handful of fresh chives, finely chopped
- handful of fresh tarragon, finely chopped
- juice of 1 lemon
- sea salt and black pepper to taste
HOW TO MAKE IT
- Use a 24cm STAUB cocotte (the White Truffle colour is used here), boil the water and add a pinch of salt. Add the linguine pasta and cook according to packet instructions.
- Once the pasta is cooked, drain and add the crab, tarragon, chives, chilli and season with salt and pepper. You can drizzle a little extra virgin olive oil and maybe add a little parmesan if desired. That’s it!
