Crab Linguini al Limone

Crab Linguini al Limone

Recipe By Michael Weldon

Ingredients

• 1 large blue swimmer crab, cooked and meat picked

• 500 g San Remo no. 1 linguine 

• 2 tbs Coles butter

• 1 onion, diced finely

• 2 garlic cloves

• ½ cup Coles cream

• 1 lemon, zest and juice

• pepper

• sea salt

• dill frons, to garnish

Method

• In a large pot of salted boiling water cook the pasta following the packet instructions.

• In a frypan over a medium heat melt the butter, add the onion with a pinch of salt and cook until it begins to soften. Add the garlic and cook for a minute, add the cream and turn the heat down and thicken the sauce. 

• When the pasta is cooked add the crab to the cream and then transfer the pasta into the sauce, taking a little pasta water with it. Add the lemon and some freshly ground black pepper, mix until the sauce coats the pasta evenly.

• Serve the past topped with extra lemon zest.

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