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Linguine with Spanner Crab and Lemon Myrtle


With Lyndey Milan

Linguine with Spanner Crab and Lemon Myrtle

Serves 3 - 4
Preparation 5 minutes
Cooking 10 minutes

Ingredients
250g linguine
110 - 125mls pouring cream
162.5 - 187.5mls fish stock
1/4 cup (62.5mls) white wine
1.5 leaves fresh lemon myrtle, finely chopped
0.5 tablespoon lemon juice
250g uncooked spanner crab meat
0.5 tablespoon dill sprigs
Sea salt and freshly ground black pepper

Method
Bring at least 2 litres of salted water to the boil in a large pot.
Add linguine, stir and put a lid on the pot until it returns to the boil.
Remove lid, stir again and cook until al dente or according to pack directions. Drain.
Meanwhile put cream, fish stock and wine into a pan over high heat.
Bring to the boil and simmer to reduce. Add lemon myrtle.
When reduced and thickened, taste to see if it needs more lemon myrtle.
Add lemon juice to taste.
Add spanner crab meat to the reduced cream mixture and stir to mix well.
Cook only very briefly.
Add dill sprigs, salt and pepper.
Add more cream and fish stock if sauce is too dry.
Pour over the drained pasta, mix well and serve immediately, topped with extra dill sprigs if desired.

(Broadcast 20 September 2012)


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