- Prep Time: 5 minutes
- Cook Time: 7 minutes
Delicious Crab and Saffron Linguine
Our crab and saffron linguine can be cooked and plated in the time it takes to cook the pasta. A great menu addition for cafes and pubs that want to turn tables quickly. This dish will return a great GP and your patrons will love it!
We use Pacific West's Blue Swimmer Crab Meat. This has been fully cooked and chilled and 'ready to go'.
Ingredients
Instructions
For the crab and saffron linguine
Put the saffron in a cup and pour over 3 tbsp just-boiled water, then set aside to infuse. Melt the butter in a frying pan over a medium heat, then cook the shallots, garlic and chilli on a low heat until softened. Add all the crab and most of the lemon zest to the frying pan. Allow to heat for a minute, then take off the heat.
Meanwhile, cook the linguine in a pan of boiling, salted water. Drain, reserving a cupful of cooking water, then add the pasta to the frying pan. Toss everything together with a little pasta water, the lemon juice and saffron water with the strands. Season and serve, sprinkling over the remaining lemon zest and a little black pepper.
For our crab and saffron linguine we use Pacific West’s Blue Swimmer Crab Meat. This has been fully cooked and chilled and ‘ready to go’.
Product number: 4710, 4711, 4712
Sizes: 227g
Pack size: 6 x 227g
Recipe and image courtesy Olive magazine
