Recept Linguine al granchio linguine with crab and rainbow tomatoes

Linguine al granchio linguine with crab and rainbow tomatoes - Recettes simples pour la maison. Cook the linguine in a large pan of boiling, salted water until al dente. Meanwhile, put the oil, garlic and chilli in a large, high-sided frying pan or sauté pan and place over a medium heat. Meanwhile, cook the linguine according to the directions on the package. Drain, but reserve a bit of the cooking water. Put the linguine back in the pan.

Add the remaining oil and toss over medium heat until the pasta is well coated. See great recipes for Crab Alfredo Linguini, Smoked Seafood Linguini too! Paul Ainsworth adds a twist to an otherwise traditional crab linguine recipe by preparing a vegetable emulsion as a base for the sauce.

Vous pouvez faire cuire Linguine al granchio linguine with crab and rainbow tomatoes avec 8 épices et 3 étapes. Voir le guide suivant!

1. 500 g linguine.
2. Tin crab meat.
3. Handful rainbow tomatoes.
4. Clove garlic.
5. Olive oil.
6. to taste Salt.
7. Fresh basil.
8. Glug of white wine.

Paul recommends rehydrating the sun-dried tomatoes in warm water before serving, but using the canned, soaked in oil variety is also fine. Great recipe for Linguine al granchio linguine with crab and rainbow tomatoes. Try Dominic Chapman's linguine with ceps and trompettes, or linguine al granchio by Paul Ainsworth. Add tomatoes and using a wooden spoon crush the tomatoes.

1. Cook pasta in salted boiling water according to instructions. Fry garlic gently in olive oil..
2. Add crab and cook for 1 min. Add wine and let it evaporate. Now add tomatoes and cook for 5-6 minutes.
3. Add basil and a ladle of pasta cooking water. Drain pasta al dente and add to sauce. Mix well and serve 😊.

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