Vegetable & crab linguine

CategoryDifficultyIntermediate

Yields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins
 350 g linguine
 1 tbsp olive oil
 2 cloves garlic, finely chopped
 2 long red chillies, finely chopped
 1 leek, julienned
 1 carrot, julienned
 1 zucchini, julienned
 1 red capsicum, julienned
 125 ml white wine (optional)
 300 ml thickened cream
 170 g can crab meat
 ½ cup shredded basil
 Sea salt & freshly ground black pepper, to taste
1

Cook pasta in a large pan of boiling water until just tender. Drain well.

2

Meanwhile, heat oil in a large frying pan. Add garlic and chilli and cook until fragrant. Add leek, carrot, zucchini and capsicum and cook over high heat, stirring occasionally, until vegetables are almost tender. Add wine and allow it to bubble away. Add cream and cook until reduced and thickened slightly. Stir through crab and basil. Season to taste. Toss pasta with sauce and serve immediately.

Ingredients

 350 g linguine
 1 tbsp olive oil
 2 cloves garlic, finely chopped
 2 long red chillies, finely chopped
 1 leek, julienned
 1 carrot, julienned
 1 zucchini, julienned
 1 red capsicum, julienned
 125 ml white wine (optional)
 300 ml thickened cream
 170 g can crab meat
 ½ cup shredded basil
 Sea salt & freshly ground black pepper, to taste

Directions

1

Cook pasta in a large pan of boiling water until just tender. Drain well.

2

Meanwhile, heat oil in a large frying pan. Add garlic and chilli and cook until fragrant. Add leek, carrot, zucchini and capsicum and cook over high heat, stirring occasionally, until vegetables are almost tender. Add wine and allow it to bubble away. Add cream and cook until reduced and thickened slightly. Stir through crab and basil. Season to taste. Toss pasta with sauce and serve immediately.

Vegetable & crab linguine

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