How to make asparagus and crab linguine, with parsley and lemon butter sauce

Saturday 24 August 2019 19:53
Comments

Asparagus and crab linguine, with a parsley and lemon butter sauce

Serves 4-6

Prep: 15 minutes
Cook: 12 minutes

300g dried linguine 
1 tbsp olive oil
2 freshly dressed crabs (meat taken out of the shells)
1 bundle of asparagus, trimmed and cut into 3cm lengths
100g of butter
3 tbsp parsley, finely chopped
2 tbsp chives, finely chopped
1 onion peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 mild red chilli, deseeded and finely chopped 
50ml vegetable stock
1 lemon, juiced

Cook the linguine in plenty of boiling salted water for approximately 10-12 minutes. Drain the majority of the water and add the olive oil, stir through the pasta and keep warm.

Meanwhile, melt the butter in a large saute pan, add the onion and asparagus and season well with sea salt and freshly ground black pepper.

Sweat over a medium heat for 2-3 minutes then add the chilli and garlic and cook for another minute.

Add the crab along with the vegetable stock and cook for a further 2 minutes.

Stir in the chopped parsley, chives and lemon juice then add the pasta and make sure all the ingredients are mixed together thoroughly. Season if necessary to taste and serve immediately.

Cook’s tip: Leave a little bit of the cooking water in the pasta to prevent the linguine from sticking together.

If you don’t happen to have any chives then an alternative could be to use the tops of spring onions finely chopped.

Recipe from enjoyasparagus.com

Register for free to continue reading

Registration is a free and easy way to support our truly independent journalism

By registering, you will also enjoy limited access to Premium articles, exclusive newsletters, commenting, and virtual events with our leading journalists

Please enter a valid email
Please enter a valid email
Must be at least 6 characters, include an upper and lower case character and a number
Must be at least 6 characters, include an upper and lower case character and a number
Must be at least 6 characters, include an upper and lower case character and a number
Please enter your first name
Special characters aren’t allowed
Please enter a name between 1 and 40 characters
Please enter your last name
Special characters aren’t allowed
Please enter a name between 1 and 40 characters
You must be over 18 years old to register
You must be over 18 years old to register
Opt-out-policy
You can opt-out at any time by signing in to your account to manage your preferences. Each email has a link to unsubscribe.

By clicking ‘Create my account’ you confirm that your data has been entered correctly and you have read and agree to our Terms of use, Cookie policy and Privacy notice.

This site is protected by reCAPTCHA and the Google Privacy policy and Terms of service apply.

Already have an account? sign in

By clicking ‘Register’ you confirm that your data has been entered correctly and you have read and agree to our Terms of use, Cookie policy and Privacy notice.

This site is protected by reCAPTCHA and the Google Privacy policy and Terms of service apply.

Register for free to continue reading

Registration is a free and easy way to support our truly independent journalism

By registering, you will also enjoy limited access to Premium articles, exclusive newsletters, commenting, and virtual events with our leading journalists

Already have an account? sign in

By clicking ‘Register’ you confirm that your data has been entered correctly and you have read and agree to our Terms of use, Cookie policy and Privacy notice.

This site is protected by reCAPTCHA and the Google Privacy policy and Terms of service apply.

Join our new commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in