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?
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!