Enjoy a little bit of luxury with this simple crab linguine. You'll use the brown crab meat and Cornish clotted cream to create a decadent sauce. The dish is finished with a simple but impressive diced tomato garnish (known in the industry as 'concasse'), along with the white crab meat. Gorgeously simple & delicious!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.3 g||6.6 g|
|Protein||8.4 g||24.5 g|
|Salt||1.03 g||3.01 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
Score a cross very lightly in the base of the tomatoes and add them to a large, heat-proof bowl
Cover them with boiled water until they're fully submerged and set them aside for 5 min
Tip: The boiling water loosens the tomatoes skins for easy peeling in step 4!
Add the linguine to a pot of boiled water with a pinch of salt and bring to the boil over a high heat and cook for 8 min or until cooked with a slight bite
While the pasta cooks, drain the tomatoes, then re-fill the bowl with ice-cold water and set them aside to cool
Tip: Use the Gousto ice packs to chill the water
Once the pasta is cooked, drain and reserve a cup of the starchy pasta water
Re-boil a kettle
Chop the chives finely
Zest 1/2  lemon (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter!)
Peel and finely chop (or grate) the garlic
Dissolve 1/2  Knorr vegetable stock cube in 50ml [100ml] boiled water
Drain then peel the skin off the tomatoes, starting from the cross
Chop the tomatoes into quarters, scoop out and discard the seeds and you'll end up with tomato 'petals'
Carefully and using a sharp knife, dice the tomato petals – this is your tomato concasse
Add 2 tbsp [4 tbsp] olive oil to large, wide-based pan (preferably non-stick) over a low heat
Once hot, add the chopped garlic, chilli flakes (can't handle the heat? Go easy!) and lemon zest and cook for 1 min until golden and aromatic
Tip: Watch the pan like a hawk to make sure the contents don't burn!
Add the Chinese rice wine and cook for 1 min or until it's evaporated
Once evaporated, add the vegetable stock and cook for a further 2 min or until it's reduced down to a sauce
Separate the white crab meat from the brown crab meat with a spoon (you'll use the white meat at the end!)
Remove the stock pan from the heat and stir in the brown crab meat, clotted cream, Dijon mustard, half the tomato concasse (the rest is used for later) and half of the chopped chives
Add the cooked linguine and the juice of half  lemon – this is your creamy crab linguine
Loosen the sauce with the reserved starchy pasta water until the sauce can coat the pasta
Serve the creamy crab linguine topped with the remaining tomato concasse, white crab meat, and remaining chopped chives
Taste for seasoning, adding more salt and pepper if needed and enjoy!