CRAB LINGUINE WITH CHILLI & PARSLEY RECIPE | BBC GOOD FOOD
Keep it simple with this restaurant-style dish that takes a few good-quality ingredients and lets them shine
Provided by Barney Desmazery
Categories Dinner, Main course, Pasta
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn’t stick.
- While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
- When the pasta has had its cooking time, taste a strand – it should have a very slight bite. When it’s ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
- Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it’s starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.
Nutrition Facts : Calories 546 calories, FatContent 17 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 74 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 3 grams fiber, ProteinContent 27 grams protein, SodiumContent 1.06 milligram of sodium
EASY NEW POTATO SALAD RECIPE | JAMIE OLIVER POTATO RECIPES
Get creative with the classic potato salad – this one has a lovely fresh tang
Total Time 30 minutes
Yield 8
Number Of Ingredients 6
Steps:
- Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.
- Whisk the mustard with the vinegar and slowly add the olive oil. Add the chopped shallots and parsley and season well with sea salt and freshly ground black pepper.
- Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.
Nutrition Facts : Calories 170 calories, FatContent 9.4 g fat, SaturatedFatContent 1.4 g saturated fat, ProteinContent 2.3 g protein, CarbohydrateContent 20.4 g carbohydrate, SugarContent 1.9 g sugar, SodiumContent 0.45 g salt, FiberContent 1.4 g fibre
More about "how to keep parsley fresh recipes"
CRAB LINGUINE WITH CHILLI & PARSLEY RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course, Pasta
Cuisine Italian
Calories 546 calories per serving
- Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it’s starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.
EASY NEW POTATO SALAD RECIPE | JAMIE OLIVER POTATO RECIPES
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet
Calories 170 calories per serving
- Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.
- Whisk the mustard with the vinegar and slowly add the olive oil. Add the chopped shallots and parsley and season well with sea salt and freshly ground black pepper.
- Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.
EASY NEW POTATO SALAD RECIPE | JAMIE OLIVER POTATO RECIPES
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet
Calories 170 calories per serving
- Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.
- Whisk the mustard with the vinegar and slowly add the olive oil. Add the chopped shallots and parsley and season well with sea salt and freshly ground black pepper.
- Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.
15 FRESH GREEN BEAN RECIPES | ALLRECIPES
From allrecipes.com
BAREFOOT CONTESSA | FRESH CRAB NACHOS | RECIPES
From barefootcontessa.com
35 FRESH TOMATO RECIPES FOR PEAK TOMATO SEASON | ALLRECIPES
From allrecipes.com
TRICKS TO KEEP YOUR FOOD FRESHER LONGER - WEBMD
From webmd.com
4 FRESH & SIMPLE HOMEMADE DOG TOOTHPASTE RECIPES
From betterpet.com
QUICK AND EASY FRESH TUNA RECIPES FOR DINNER | MARTHA ST…
From marthastewart.com
15 FRESH GREEN BEAN RECIPES | ALLRECIPES
From allrecipes.com
BAREFOOT CONTESSA | FRESH CRAB NACHOS | RECIPES
From barefootcontessa.com
35 FRESH TOMATO RECIPES FOR PEAK TOMATO SEASON | ALLRECIPES
From allrecipes.com
TRICKS TO KEEP YOUR FOOD FRESHER LONGER - WEBMD
From webmd.com
4 FRESH & SIMPLE HOMEMADE DOG TOOTHPASTE RECIPES
From betterpet.com
QUICK AND EASY FRESH TUNA RECIPES FOR DINNER | MARTHA STEWART
From marthastewart.com
BAREFOOT CONTESSA | FRESH CRAB NACHOS | RECIPES
From barefootcontessa.com
GRILLED OCTOPUS RECIPE | ALLRECIPES
From allrecipes.com
HOW TO KEEP LEMONS FRESH LONGER - THE HAPPIER HOMEMA…
From thehappierhomemaker.com