Linguine with Chilli, Crab and Watercress (Forever Summer)

2/17/2005 11:59:00 PM

I've made this once before, and it turned out allright... but having recently seen Nigella make it on Forever Summer (the TV program), I was inspired to give it another go.

You mix garlic, salt, chillies, oil, crab and lemon in a pestle and mortar, and toss it through cooked linguine, before adding watercress and chopped parsley. We didn't have enough crab (just one tin), so I chucked in a tin of delicious Sirena tuna as well. By the way, this is the most fabulous tinned tuna, and has now become the only one I will eat willingly. Also, watercress is difficult to find at supermarkets, so I used rocket. I thought it would be suitable as they both have a peppery taste. I was right.

Linguine with Chilli, Crab, Tuna and Rocket (adapted from Forever Summer)

I apologise for the presentation of this dish - we devoured half of it before I realised that I hadn't taken a photo! And it is really delicious. I ate it for lunch, and again for dinner. I would have eaten it for supper that night (straight after the Scissor Sisters' concert!), but it was already finished, sadly.

The lemon zest gives it the freshest taste - summer in a bowl! I think the last time I made it I must have been too lazy to zest the lemon, and also I probably skimped on the oil. For shame, for shame. It makes all the difference!

Try it, try it. It's so easy, and seriously good. Just one note about linguine - it needs at least double the amount of cooking time stated on the packet. And you have to keep stirring it as you cook it (in plenty of salted boiling water), so that they don't clump together. Just keep checking it. Tricky... but so worth it...

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My email address is sarahcooks [at] hotmail [dot] com.