Blue Swimmer Crab Linguine

Method

• Blue Swimmer Crab Linguine – Step-by-Step Method
• Bring a large pot of salted water to a vigorous boil.
• Weigh out 320g dried linguine.
• Add linguine to boiling water and cook until just al dente, following package instructions (usually 8–10 minutes), stirring occasionally.
• While the pasta cooks, pick through 250g blue swimmer crab meat for any shell fragments and set aside.
• Finely chop 1 clove garlic.
• Slice 1 red chilli, remove seeds, and set aside.
• Roughly chop 3 tablespoons of fresh parsley.
• In a large, cold non-stick skillet or sauté pan, pour in 5 tbsp extra virgin olive oil.
• Add chopped garlic and sliced chilli to the cold oil, allowing them to gently infuse as you slowly increase the heat to medium-low.
• Sauté garlic and chilli until fragrant and just beginning to turn golden, ensuring NOT to brown the garlic (about 1–2 minutes).
• Add the picked crab meat to the pan; gently toss and warm through for 1–2 minutes, careful not to break up the crab or overcook it.
• Once pasta is ready, reserve about ½ cup of the pasta cooking water.
• Drain linguine well.
• Add the drained linguine to the pan with the crab mixture.
• Toss gently over low heat to combine, moistening with reserved pasta water as needed to create a silky sauce that lightly coats the pasta.
• Sprinkle in half of the chopped parsley, and season with salt and pepper to taste.
• Taste and adjust salt, pepper, and olive oil as needed for balance and richness.
• Remove from heat and divide immediately into warm serving bowls or plates.
• Drizzle with extra virgin olive oil for aroma and glossy finish.
• Garnish with the remaining chopped parsley.
• Serve promptly, optionally with lemon wedges on the side for brightness.