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Orkney Crab, Serrano and Asparagus Linguine

Orkney Crab, Serrano and Asparagus Linguine

with Roasted Baby Plum Tomatoes and Garlic Bread

Emma Blanchet
Emma BlanchetPublished on January 07, 2025

Our Orkney Crab, Serrano and Asparagus Linguine is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.

Tags:
New
Allergens:
Gluten
Hvede
Crustaceans
Milk
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

180 grams

Linguine

(Contains: Gluten, Hvede)

2 unit(s)

Garlic Clove**

1 unit(s)

Lemon**

100 grams

Asparagus**

125 grams

Baby Plum Tomatoes

2 slice(s)

Serrano Ham**

2 unit(s)

Demi Garlic Baguettes

(Contains: Gluten, Hvede May contain traces of: Sesamsamen)

1 pinch

Chilli Flakes

100 grams

Orkney Crab Meat**

(Contains: Crustaceans)

150 grams

Creme Fraiche**

(Contains: Milk)

10 grams

Chicken Stock Paste

40 grams

Grated Hard Italian Style Cheese**

(Contains: Milk, Egg)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)4511 kJ
Energy (kcal)1078 kcal
Fat50.4 g
of which saturates24.3 g
Carbohydrate117.3 g
of which sugars13.5 g
Dietary Fibre9.3 g
Protein44.6 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Chopping Board
Aluminum Foil
Knife
Medium Saucepan
Colander
Baking Tray
Large Frying Pan

Cooking Instructions and Tips

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water to the boil with 0.5 tsp salt.

When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

2

Meanwhile, peel and grate the garlic (or use a garlic press). Zest and halve the lemon. 

Trim the asparagus and cut into thirds.

Halve the baby plum tomatoes and pop them onto a piece of foil. Dizzle with oil, sprinkle with a pinch of sugar (if you have any) and season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.

Pop onto a large baking tray. When the oven is hot, roast on the bottom shelf until softened, 15-20 mins.

3

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. 

Once hot, lay the Serrano ham into the pan and fry until crispy, 2-3 mins each side. Once crispy, transfer to a plate covered in kitchen paper. Set aside.

Place the garlic baguettes on a medium baking tray. Bake on the middle shelf of your oven until golden and piping hot, 12-15 mins.

4

Meanwhile, pop the (now empty) frying pan back on medium heat with a drizzle of oil.

Once hot, add the asparagus and season with salt and pepper. Stir-fry, 2-3 mins.

Next, add the garlic and a pinch of chilli flakes. Fry for 30 secs more.

Stir in the crab meat, creme fraiche, chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened and the crab is piping hot, 2-3 mins. Season with salt and pepper.

5

Once the sauce has thickened, stir through the cooked pasta and mix well. Add a splash of water to the sauce if it's looking a little thick, then remove from the heat.

Add the lemon zest, squeeze in some lemon juice and stir in the hard Italian style cheese until melted.

Taste and season with salt, pepper and more lemon juice if you feel it needs it. 

6

Share your creamy crab pasta between bowls.

Spoon the roasted baby plum tomatoes (discarding the juices) over the pasta. Break up the Serrano ham into shards and scatter over the pasta.

Sprinkle over any remaining chilli flakes (add less if you'd prefer things milder).

Serve the garlic bread alongside the pasta to finish.

Enjoy!

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