May 11

May 11 Crab & Crayfish Linguine

There's some down time away from work & there are blue skies in the mornings which means ..

Summertime can't be far away.

Unsurprisingly my thoughts turn to the seasonal bounty that awaits.

Today I'm in the mood for shellfish but, my word, I gasped when I clocked how much I was about to spend on crab & crayfish.

"This is going to be a treat which will last two days & don't forget that you've got the pasta at home already."

My mantra.

For two (or one with leftovers)

200g Linguine

4 Cherry Tomatoes (or other small-ish toms) chopped

150g Fresh White Crabmeat

50g Crayfish

2 Garlic Cloves peeled and finely sliced

1 Red Chilli deseeded & finely chopped

Splash White Wine

Handful Parsley chopped

1/2 Lemon

Oil

Over a gentle heat, put some oil into a pan & add the garlic & chilli until there's some sizzling

Meanwhile get cooking the linguine in boiling water - usually around 8-10 minutes

To the garlic & chilli add the tomatoes & white wine before turning up the heat a wee bit

Once reduced a little then take the pan off the hob

Add the crabmeat, crayfish, most of the parsley & a squeeze or two of the lemon & gently stir in

Using tongs lift the linguine into the sauce & briefly toss everything together using some of the pasta water if you need to lift it a little

Season to taste, add the remaining parsley & a final squirt of lemon juice

A nice, light supper for a May evening.

The sun is still out - only just - but that's good enough.

AMM

May 13 Scampi