Crab linguine recipe | delicious. magazine

Name: Crab linguine recipe | delicious. magazine
Ingredients: For the pasta dough; 225g ’00’ flour (Italian-style flour, from the baking section of large supermarkets), plus extra to dust; ¼ tsp salt; 2 medium free-range eggs, plus 3 medium free-range egg yolks; Semolina for dusting; For the sauce; Olive oil for frying; 1 garlic clove, finely grated; 1 red chilli, deseeded and finely chopped; Grated zest and juice 1-2 lemons; 200g picked white crabmeat; 2 tbsp fresh flatleaf parsley, finely chopped, plus extra to sprinkle; Extra-virgin olive oil to drizzle; You’ll also need…; Pasta machine with a linguine or tagliatelle attachment (see tip)

www.deliciousmagazine.co.uk

Crab linguine always makes a luxurious but easy main to serve to guests on hot summer days. Make the pasta from scratch if you can – it's well worth it!

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Ingredients

For the pasta dough
225g ’00’ flour (Italian-style flour, from the baking section of large supermarkets), plus extra to dust
¼ tsp salt
2 medium free-range eggs, plus 3 medium free-range egg yolks
Semolina for dusting
For the sauce
Olive oil for frying
1 garlic clove, finely grated
1 red chilli, deseeded and finely chopped
Grated zest and juice 1-2 lemons
200g picked white crabmeat
2 tbsp fresh flatleaf parsley, finely chopped, plus extra to sprinkle
Extra-virgin olive oil to drizzle
You’ll also need…
Pasta machine with a linguine or tagliatelle attachment (see tip)