Orkney Crab, Serrano and Asparagus Linguine
with Roasted Baby Plum Tomatoes and Garlic Ciabatta
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
180 grams
Linguine
(Contains: Cereals containing gluten)
2 unit(s)
Garlic Clove**
1 unit(s)
Lemon
1 unit(s)
Ciabatta
(Contains: Cereals containing gluten)
100 grams
Asparagus
125 grams
Baby Plum Tomatoes
2 slice(s)
Serrano Ham
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
1 tbsp
Olive Oil for the Garlic Bread
50 milliliter(s)
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with 1/2 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.
Meanwhile, peel and grate the garlic (or use a garlic press). Zest and halve the lemon.
Halve the ciabatta. Trim the asparagus and cut into thirds.
Halve the baby plum tomatoes and pop them onto a piece of foil. Drizzle 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.
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.
Meanwhile, lay the ciabatta slices on a baking tray, cut-side up. Spread over the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).
Bake the bread on the top shelf of your oven until golden, 4-5 mins.
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 remaining 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.
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.
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).
Halve the garlic bread diagonally and serve alongside the pasta to finish.
Enjoy!
