“Linguine with Chilli, Crab and Watercress” from “Forever Summer”

Anna: Linguine with crab has to be one of my desert-island dishes, so tonight we’re having another linguine-with-crab-off.  We did the River Cafe version  in June, and established that we preferred Bill Granger’s recipe from Simply Bill.  Nigella admits that her recipe is essentially the River Cafe’s as it’s a classic.  But her version has more precise quantities of ingredients and a mystery ingredient thrown in. Did you guess the mystery ingredient?

Peter: Watercress.

Anna: Well done.

Peter: It’s named in the recipe, so it’s hardly a mystery is it? 

Anna: More of a guest ingredient then.

Peter: It was heavier than the usual linguine with crab, Bill’s one.

Anna: What do you mean?

Peter: More filling.

Anna: That might be because Bill’s recipe calls for spaghetti or spaghettini, whereas this is linguine.  And there was more olive oil.  And, being Nigella, she suggests a greater quantity of pasta anyway.  Which I love her for, despite it being portion-control month.

Peter: I liked the peppery bite of the watercress.  It doesn’t get in your teeth as much as parsley.

Anna: There was supposed to be parsley in it too, but I forgot to get any.

Peter: It felt like more of a main course than Bill’s.

Anna: So there you have it, use thicker pasta, serve a greater quantity and everyone’s happy!

“Linguine with Chilli, Crab and Watercress” from “Forever Summer”

6 thoughts on ““Linguine with Chilli, Crab and Watercress” from “Forever Summer”

  1. I have never tried any crab recipes after having to kill and then boil one as described in a River Cafe book a long time ago. I am still reeling from the trauma of trying to get all the legs into the pan! Anyways, I would love to try one of your favourite crab pasta recipes one day Anna! Hint hint!

  2. annastamour says:

    Don’t think I’m messing around with whole crabs! This crab meat is courtesy of Mr Ocado. It’s not cheap, hence why we don’t indulge in this every week (as I would otherwise!) I always get 100g of white meat and 100g of brown. The brown gives a real depth of flavour that helps get the most out of the (more expensive) white meat. So mess is no excuse, though finances could be! Katrin, I deseeded the red chilli and it meant that there’s just a warmth, no overt kick. I do have a great recipe that doesn’t involve chillis though from “The Working Cook” by Carina Cooper, if you’re interested.

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