Linguine with Mud Crab ‘Aglio E Olio’
Recipe by Peter Evans from FISH
What is your favourite way to eat mud crab? This is a question I often ask people because out of all the seafood in this country it is the one that strikes me as having a bit of personality to it. Do you like it steamed with aioli, Singapore chilli, salt and pepper, ginger and lemongrass or just in a white bread sandwich? I don’t have a favourite myself, but this simple pasta dish "Aglio e olio" (regarded as peasant food or college food, as it is what all the college kids in Italy eat because it is so cheap) with the addition of sweet hand picked mud crab, cannot be topped in my opinion.
Serves 1
Ingredients
- 170 g cooked Linguine, angel hair, spaghettini or ravioli of mud crab
- 4 Cloves Garlic minced
- ¼ cup Olive Oil
- 1 banana Chilli
- 1 Anchovy with a bit of anchovy oil
- 3 tablespoons chopped Italian Parsley
- 100 g cooked mud crab meat or other crab meat
- sea salt
- cracked Black pepper
- 2 teaspoons bottarga (cured fish roe)
Method
- Heat the oil with the garlic and chilli until starting to turn golden.
- Throw in the parsley and cook for 10 seconds to release the flavour.
- Add in the anchovy and oil.
- Cook your pasta until al dente and add to the sauce.
- Add in the cooked mud crab, toss and serve.
- Grate over bottarga and serve with a lemon wedge if you wish.
Notes & Tips
Delicious seafood recipes as cooked by Peter Evans at the 2006 Darwin Seafood Festival
