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Lindsey Bareham: Crab and Cucumber Linguine |
23 Oct 2006 |
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The food writer, Lindsey Bareham has been cooking up some of her favourite recipes connected both with the small fishing community based around the village of Mousehole, Cornwall, and the house she's been linked to over the last 30 years - a converted pilchard warehouse and factory, referred to simply as the Fish Store.
After a walk to the local crab seller, she returned to the fish store's kitchen along with our reporter, Simon Parkes, ready to do battle…
The Fish Store by Lindsey Bareham is published by Penguin |
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Crab and Cucumber Linguine recipe |
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2 live male crabs, approx. 1.5kg each, or 250g white and 200g brown crabmeat plus 6 large claws
1 tsp dried red chilli flakes or 2 fresh red chillies
1 small or ½ large cucumber
Juice of 2 large lemons 2 tbsp coarsely chopped flat-leaf parsley
Maldon salt and freshly ground black pepper
6-8 tbsp extra virgin olive oil
400g linguine
Cook the crabs in a big pan of generously salted boiling water for 20 minutes. Drain in the sink and allow to cool.
Remove the brown meat from the shell into a large bowl. Crack the legs and pick the meat directly into the bowl. Scrape the meat off the flat central ‘bone’ of the claws, leaving it into big chunks, adding it to the brown. Cut the body into four pieces and pick out the white meat. Add that to the bowl.
Meanwhile place the chilli flakes in an eggcup, just cover with boiling water and leave for a few minutes until soft. If using fresh chillies, trim and split them, scraping away the seeds. Slice into skinny strips and then into tiny dice. Use a potato peeler to remove the skin of a cucumber. Split it in half lengthways and use a teaspoon to scrape out the seeds and their watery pulp. Thinly slice the cucumber into half-moons. Mix together drained chilli, dressed crab, juice from 1½ lemons and chopped parsley. Season lightly with salt and generously with pepper. Slowly stir in 4 tablespoons of olive oil to make a thick but slack mixture.
Put a large pan of water on to boil. Cook the pasta until al denté, then drain and return to the saucepan. Stir the cucumber and 2 tablespoons of olive oil into the drained pasta, stirring to mix thoroughly and encouraging the cucumber to wilt slightly. Now add the crab mixture, adding more lemon juice or oil to taste.
Stir thoroughly before serving. |
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