Jack Stein’s Cornish Crab Linguine

Jack Stein’s Cornish Crab Linguine

Jack Stein's Cornish Crab Linguine as seen and heard on The Recipe podcast.

  • Prep Time: 20 mins
  • Cooking Time: 15 mins
  • 2 people
Used in this recipe Extra Virgin Olive Oil

Ingredients

  • 120g to 140g linguine
  • 50g butter
  • 1 tbsp Filippo Berio Olive Oil
  • 1/2 shallot, finely diced
  • 1 clove garlic, finely sliced
  • 1 tsp gochujang
  • 2 tsp mirin
  • 1 tsp rice vinegar of lemon juice
  • 1 tsp fish sauce
  • 100g tomato concasse
  • 40g brown crab meat
  • 80g white crab meat
  • 1 to 2 tbsp flat leaf parsley, chopped
  • 1/2 tsp lemon zest
  • black pepper

Method

For the Pasta:

  1. Boil well salted water.
  2. Cook linguine 2 minutes under packet time.
  3. Drain.

For the Sauce:

  1. Medium heat.
  2. Olive oil plus 25 g butter.
  3. Sweat shallot with a pinch of salt, 2 minutes.
  4. Add garlic, 20 seconds.
  5. Stir in gochujang, 10 seconds.
  6. Add mirin, then vinegar or lemon, then fish sauce.
  7. Add concasse, cook 60 to 90 seconds.

For the Crab:

  1. Stir in brown crab to loosen.
  2. Add white crab, warm gently.
  3. To combine, add drained pasta, toss 20 to 30 seconds.
  4. Off heat, add 25 g cold butter in knobs, toss until glossy.
  5. Add parsley, lemon zest, black pepper.
  6. Taste and adjust with lemon or fish sauce.

Top Tips

  1. Goujajang instead of chilli flakes.
  2. Fish sauce like the Roman days.
  3. Brown crab meat for savouriness
Extra Virgin Olive Oil

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.

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