Recipe

Linguine With Crab And Artichokes Recipe

Add Step-by-Step Photos	Nuggle / All my dishes 1 year, 11 months ago My interpretation of recipes from Nigella Lawson and Tyler Florence. I had not intended to share this recipe, but after tasting it I decided it was worthy of a feature - rich enough to feel a bit special and celebratory, still fresh with bright lemon... More Prep:10m Cook:15m Servings:4	Nuggle
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Ingredients

500 g linguine

1 large clove peeled garlic, or two if you are so inclined

2 teaspoons kosher salt

A good pinch, about a scant 1/4 teaspoon, dried chili flakes

4 tablespoons unsalted butter

3-4 tablespoons extra virgin olive oil

275 ml jar of artichokes, drained and rinsed well, halved if large

250 g crab meat, preferably lump

Zest and juice of 1/2 lemon

A handful of fresh parsley, chopped

A couple of handfuls of baby arugula (rocket), or other greens

Pepper, to taste

Directions

Put a large pot of well-salted water to boil. Cook the pasta, according to package directions or to taste. As the pasta will continue to cook when you toss it with the warm sauce, I would advise cooking until just under al dente.

Meanwhile, in a small food processor or pestle and mortar, crush the garlic, salt and chili flakes into a smooth purée. Set aside.

In a large skillet over medium heat, melt the butter and olive oil. When just melted, add about 1/2 cup of the starchy pasta cooking liquid, along with the garlic purée. Continue to cook, stirring, until reduced by about 1/3. When thickened, add the artichokes and gently toss to coat.

With the heat on low, add the crab meat, lemon zest and juice and stir to combine. Tip in the cooked, drained pasta, turning so that the noodles are well-slicked with the buttery juices. Add the parsley and arugula, continuing to turn until the greens are slightly wilted. Check for seasoning, garnish with additional chili and fresh greens if desired, serve.

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