Crab and Saffron Pasta Recipe
Feeling fancy? Impress with this sophisticated linguine dish from Pip Spence, flecked with fresh crabmeat, red chilli, lemon zest and saffron
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Cooking tools:
- Microplane
- Citrus press
- Pepper mill
- Kitchen scale
- Kettle
- Stove
- Skillet
- Pot
- Colander
- Tongs
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Cup
- Plate
Ingredients
- a pinch saffron
- 30g unsalted butter
- 2 round shallots finely chopped
- 2 cloves garlic finely chopped
- ½ red chilli deseeded and chopped
- 100g white crabmeat
- 50g brown crabmeat
- 1 lemon zested and juiced
- 175g linguine
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