Food MonthDinner Dash

Crab, courgette and basil linguine

Conor Halpenny's crab linguine
Conor Halpenny's crab linguine
Serves: 4
Course: Dinner, lunch

Ingredients

  • 600g fresh linguine
  • 400g fresh white crabmeat
  • 1 tbsp fresh dill, chopped finely
  • 1 tbsp fresh basil, chopped finely
  • 50g crème fraîche
  • 1 lemon, juice and zest
  • 30ml extra virgin olive oil
  • 1 courgette, finely sliced
  • 2 cloves of garlic, chopped finely
  1. Firstly start by picking the crab, go through it with your fingers to ensure there is no shell remaining (this can be done in advance).
  2. Bring a pot of heavily salted water to the boil, drop your pasta in and cook for four minutes or until it is al dente.
  3. In a separate pot, lightly fry off the courgettes and garlic in olive oil, add in the crabmeat, crème fraîche, lemon juice and zest and warm through.
  4. Once the pasta is cooked add it to the crab with two tablespoons of the pasta water.
  5. Toss the pasta with the sauce and finish with the fresh herbs, check the seasoning before serving on warmed plates.

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