Corn Crab & Basil Linguine
Corn Crab & Basil Linguine
Serves 4
INGREDIENTS:
3 corn on the cobs
500g linguini
1 tablespoon of olive oil
2 shallots, diced
3 cloves of garlic, crushed
1 tsp dried chilli flakes
300g cooked white crab meat
50ml creme fraiche
Zest and juice of 1 lemon
1 handful of fresh basil, torn
Sea salt and freshly ground black pepper
METHOD:
1. Cut the corn kernels off the cobs using a knife and scrape the pulp off the cobs. Place the corn in a blender and puree until smooth and set aside.
2. Place the linguine in a large saucepan of salted boiling water. Stir for a minute, leave to cook for a further five minutes.
3. Meanwhile, place a frying pan over a medium heat and pour in the olive oil. Stir in the shallots, garlic and chilli, and leave to simmer for one minute. Next stir in the crab into the pan followed by the creme fraiche and corn puree. Season with sea salt and freshly ground black pepper. Allow to cook for two minutes.
4. Drain the linguine and fold into the crab. Add the zest and juice of the lemon, and fresh torn basil leaves and stir. Serve in warm bowls.
recipe from
Clodagh’s Weeknight Kitchen
