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Recipe: Crab Linguine with Chardonnay

  • 1 day ago
  • 2 min read

Blue Manner Crab Linguine ft. Wildberry Springs Chardonnay

Fresh blue swimmer crabs, anchovies, cherry tomatoes, and a glass of L.A.S. Vino Wildberry Springs Chardonnay


Servings 4




INGREDIENTS

  • 10 Blue Manner Crabs

  • 2 cups L.A.S. Vino Wildberry Springs Chardonnay (one for you, one for the pasta)

  • 3 garlic cloves

  • 1 small shallot

  • 1 tablespoons parsley, chopped

  • 1 chilli

  • 2 lemons

  • 1 tin of anchovies

  • 500 grams cherry tomatoes

  • 500 grams linguine

  • 3 tablespoons olive oil

  • 1 pinch salt and pepper



STEPS


  1. Clean & boil the crabs: Clean the 10 Blue Manner Crabs well, then boil in well-salted water until cooked through.



  1. Pick the crab meat: Remove the crabs and pick out a generous handful of crab meat. It's tedious business — pour yourself a glass of the 2 cups L.A.S. Vino Wildberry Springs Chardonnay (one for you, one for the pasta) now if you haven't already. Set aside a few whole raw crab pieces to finish in olive oil and lemon later.



  1. Prep & boil pasta water: Put a large pot of salted water on to boil for the linguine. Meanwhile, finely chop the 3 garlic cloves, 1 chilli, and 1 small shallot. Chop the 500 grams cherry tomatoes in half. Zest and juice the 2 lemons, keeping skin and juice separate.



  1. Build the sauce: In a wide pan over low heat, warm a good glug of 3 tablespoons olive oil. Add the 3 garlic cloves, 1 chilli, and 1 tin of anchovies (tin and all). Cook gently for 4 minutes , then add the 500 grams cherry tomatoes and squash them down. Season with 1 pinch salt and pepper. Add the few whole raw crab pieces with a squeeze of lemon.



  1. Cook the pasta: Add the 500 grams linguine to the boiling water. Cook until one minute shy of the packet time — you want it properly al dente.




  1. Bring it together: Add 2 cups L.A.S. Vino Wildberry Springs Chardonnay (one for you, one for the pasta) to the sauce, then a ladle of pasta water. Add half the picked crab meat, the juice of one 2lemons, and the lemon zest. Let it simmer for a minute, then drain the pasta and toss it straight through the sauce.



  1. Serve: Plate up and finish with the remaining picked crab meat, a slice of 2 lemons, fresh 1tablespoons parsley, chopped, and a generous pour of the Wildberry Springs Chardonnay alongside.



 
 
 

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