Linguine With Chilli, Crab and Watercress
by Nigella. Featured in NIGELLA SUMMERIntroduction
You know, I'd eaten this a couple of times and made it myself (throwing in handfuls of peppery watercress as I did so) a few more before I realised it was, give or take, the River Cafe's recipe — by which I mean to say that although the amounts and full list of ingredients vary, it is an English seaside version of their fabulous original. I suppose that's how you know something's become a classic: it just seeps its way into the culinary language.
Crab is, I think, hugely underrated — so much better than lobster, and much cheaper. You can use frozen crab meat for this, but it's best to get a fishmonger to cook and pick out the meat for you.
For US cup measures, use the toggle at the top of the ingredients list.
You know, I'd eaten this a couple of times and made it myself (throwing in handfuls of peppery watercress as I did so) a few more before I realised it was, give or take, the River Cafe's recipe — by which I mean to say that although the amounts and full list of ingredients vary, it is an English seaside version of their fabulous original. I suppose that's how you know something's become a classic: it just seeps its way into the culinary language.
Crab is, I think, hugely underrated — so much better than lobster, and much cheaper. You can use frozen crab meat for this, but it's best to get a fishmonger to cook and pick out the meat for you.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6 as a starter, 4 as a main
- 2 cloves garlic
- 1 scant tablespoon Maldon sea salt flakes
- 1 large red chilli
- 200 grams white crab meat
- 100 grams brown crab meat
- 125 millilitres extra virgin olive oil
- zest and juice of 1 unwaxed lemon
- 500 grams linguine
- 1 handful fresh parsley (chopped)
- 1 handful watercress (roughly torn)
- 2 cloves garlic
- 1 scant tablespoon kosher salt
- 1 large red chile
- 8 ounces white crab meat
- 4 ounces brown crab meat
- ½ cup extra virgin olive oil
- zest and juice of 1 unwaxed lemon
- 1 pound linguine
- 1 handful fresh parsley (chopped)
- 1 handful watercress (roughly torn)
Method
- Put a large pan of water on to boil for the pasta.
- In a large pestle and mortar pulverise the peeled garlic cloves with the salt, so that it makes a smooth paste. Then add the chopped and seeded chilli and crush again until you have a gloriously red-tinged mixture. Tip in the crab meat, breaking it up gently with a fork, and pour in the oil. Zest the lemon into the mortar and then add the juice.
- Using a fork, beat well to mix, and then you are ready to cook your pasta. So do so, and then drain the pasta and tip into a warmed serving bowl. Immediately pour over the crab sauce and toss the pasta about in it, then throw in the parsley and watercress and toss again.
- Put a large pan of water on to boil for the pasta.
- In a large pestle and mortar pulverise the peeled garlic cloves with the salt, so that it makes a smooth paste. Then add the chopped and seeded chilli and crush again until you have a gloriously red-tinged mixture. Tip in the crab meat, breaking it up gently with a fork, and pour in the oil. Zest the lemon into the mortar and then add the juice.
- Using a fork, beat well to mix, and then you are ready to cook your pasta. So do so, and then drain the pasta and tip into a warmed serving bowl. Immediately pour over the crab sauce and toss the pasta about in it, then throw in the parsley and watercress and toss again.
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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Show more commentsI have made this one many times, usually using arugula (rocket in the UK I think) because watercress is not always easy to find in Los Angeles. It's a great dish to make for yourself because you can have all the crab you want without having to share.
This has become a sort of secret weapon - deceptively easy, yet never fails to impress! I make the assembly even speedier by foregoing chopping fresh chilis and instead using a tablespoon of Calabrian chili paste, which sticks to the pasta beautifully.
I bought a mortar a pestle just so i could make this and I'm so glad I did. Delicious!
Just tried this today - fabulous - and I didn’t change a thing!
I’ve added some fresh parsley and capers to the mix. Lifts it to another level
I blow torched a red pepper so the outside was completely black. Then put it in a plastic bag and let it cool. With the pepper still in the sealed bag I rubbed all the blacken skin off. I then cut the top off and deseeded it. I liquidised it and then added it to the chilli and lemon mix. It made the sauce a bit more juicy.
I've made this dish recently for 9 people on a family break in Whitby. I made the sauce, without the crab, in advance and bought fresh dressed crab at the harbour. Mixed it all together in minutes and everyone loved it.
This is a dish I’ve made so many times. Stunningly simple to make and for me a great summer favourite.
Its also fantastic with tinned tuna.
This looks delicious. I love this dishes like this. Will try soon!
If you love shellfish & chilli this is the one for you-easy peasy but packed with flavour. Bow to the Mighty crab & bow to the Amazing Nigella!
This is my favourite recipe ever! Takes as long to make as the pasta to boil. Great weekday treat as well as quite an impressively delicious dinner for guests. Thanks for brightening up my week Nigella!