Fresh Crab Linguine with Garlic and Chilli
500gr “OO” Pasta Flour
9 Egg Yolks
2 Whole Eggs
1 tsp Olive Oil
1 Pinch Salt
Crab, Garlic & Chilli
3 Red Chillies (chopped)
4 tbls Chopped flat parsley
juice from 4 Lemons
3 Garlic cloves (peeled & ground to a paste)
250ml Olive oil
For the Linguine
Place all ingredients into a food processor and pulse approximately 10 times. Then place dough onto a clean work surface and knead by hand for approximately 25 minutes, be careful not to over work the dough. Wrap the dough in cling film and put into the fridge for 30 minutes. Pasta can now be rolled through pasta machine to make linguine.
For the Crab, Garlic & Chilli
Mix the white and brown crab meat together in a bowl along with any juices collected from the crabs, add chillies and most of the parsley, lemon juice and crushed garlic. Stir in the olive oil, the sauce should be quite liquid.
Cook the Linguine in lots of boiling salted water and drain thoroughly
Stir the crab sauce but do not attempt to reheat Served sprinkles with remaining parsley and a good glug of olive oil.
Jose Graziosi is Head Chef at The George. Previously Jose spent five years cooking at Rick Stein’s Seafood Restaurant in Padstow as senior sous chef and then head chef at Terry Laybourne’s Jesmond Dene House Hotel & Restaurant.
Find out more information at: www.thegeorge.co.uk