Tagged: parsley

Crab Linguine with Chilli

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Har har me hearty’s. ‘Ere’s another in Mugsie’s seafood odyssey. Now I don’t know where Frank stands on crab as it doesn’t look like lady bits and it’s not exactly an insect, well if it is, it’s a bloody big one. I’ve always loved crab. The passion started in the early 7o’s when I used to have crab paste butties. I loved ’em. Then I discovered peanut butter. Bye bye crab.

As always my post usually start with an “I saw…” and this is no different. I saw this dressed crab in the reduction fridge for £2.50 and I knew what I was going to do with it straight away. I’d had this dish before at Southport’s then top restaurant a few years back and I thought it was gorgeous so i thought I’d do it myself. Can’t be that hard can it? Crab, Pasta and Chilli. You know what, that’s really all there is to it.

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It’s a really quick dish to do.

First get your pan of salted water boiling and throw in your linguine or spaghetti. While this cooks add a large glug of olive oil to a frying pan and finely chop 2-3 cloves of garlic and the chilli of your choice. I used the chilli you see in the photo above but didn’t think it would give me enough kick so I added a quarter of a scotch bonnet too.  Gently fry these till the garlic goes soft and then add a good glug of white wine. Reduce this all down to a thick sauce and at the last minute throw in your crab and mix it all together.

Drain the pasta and mix the pasta and crab together with some fresh parsley . Voila. Dinner is served.

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I must confess that Carol although she did enjoy it, said she wouldn’t have it again, so looks like I’ll be waiting till she goes caravaning with Diane and the kids to have crab again. I thought it was lovely. The sweetness of the crab shone for me and the chilli was spot on, not too fiery to hide the taste but gave a lovely tingle.

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Now Frank, doesn’t that look a treat.

Washed down with another glass from our wine hoard from the Co Op.

Enjoy. Mugsie

Smoked Sardines with Risini and a Parsley & Oregano Pesto

Ok – “What the hell is Risini?” I hear you ask. [Also sometimes called ‘Orzo’ – just in case you come across it and think we’ve been dishing out duff info!]

Well, it’s a rice shaped pasta. I saw it in Lidl (where else!) and just had to get a pack – with no idea what to do with it at the time. So it has been sat in my cupboard for over a month now.

I got a bag of smoked sardine fillets off the reduction bit at my Tesco (the only time I ever shop there).

And tonight came the inevitable question – “What are we having for tea?”

Fish, I said. So I prepped some pollock and breadcrumbed it for the kids and got the sardines out for me and the missus.

As my herb patch is a verdant jungle due to the crap summer we are having, I decided to make a pesto, but without the basil or pine nuts.  So I went to the patch and got a good handful of parsley and about half as much of the oregano.

I placed this in my blender along with a good glug of olive oil, half a handful of Peccorino cheese and the juice of half a lemon and blitzed it. It was a bit stiff at first so I added a little more oil till it was smooth.

I put enough risini for 2 into a pan of boiling salted water for about 5-6 minutes before adding a handful of peas. 

I then pan fried the sardine fillets skin side down in a hot frying pan till the skin went crispy. [You don’t get a truly crispy skin with sardines but it was enough to take the sliminess off it.]

I drained the risini and peas and then mixed in the pesto. Now we’re cooking!

Put the risini & pesto mix in a pasta dish and I added a few chopped tomatoes then laid the fish on top with a few shavings of parmezan. The whole thing took less than half an hour to make and I must say it was well appreciated by Carol, and by me.

I can honestly say that my fish intake has probably quadrupled over the last few years, and with recipes like this I can only imagine eating more.

Mugsie.



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