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Blue swimmer crab with linguini, chilli, shallot and lemon

 de Groots Best Restaurants of Australia
Recipe - Blue swimmer crab with linguini, chilli, shallot and lemon



Recipe - Blue swimmer crab with linguini, chilli, shallot and lemon
Author Type: Chef

Serves 10

Ingredients -
Pasta:
800g flour
4 whole eggs
8 egg yolks
4 tbsp olive oil
pinch salt
100g squid ink

Sauce:
800g blue swimmer crab meat
4 rounds red chilli
4 rounds spring onion, white rounds finely chopped
6 cloves garlic, finely chopped
salt and pepper

Lemon oil:
4 whole lemons, juiced
1 lemon rind
200ml olive oil

Method -
Pasta:
Put the flour and salt into a food processor. Whisk the eggs and squid ink together and then add to the processor. Add the oil and pulse until it just comes together. Mix on a work surface and knead together. Wrap in cling film and rest aside for 30 minutes. Using a pasta machine, roll out pasta dough to make linguini. Place over a broom handle. Cut into strips. Boil a saucepan of water adding salt and a small amount of olive oil. Add pasta and cook until al dente. Season pasta and add a little oil to prevent pasta sticking together.

Sauce:
Place oil in pan. Add spring onions, chilli, crab and garlic. Heat through and season with salt and pepper.

Lemon oil:
Juice the lemons. Heat lemon juice until reduced by half. Whisk in the olive oil.

To serve:
Using a fork, mould the pasta into individual bundles. Place the sauce on top of steamed pasta. Dress with lemon oil.
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de Groots Best Restaurants of Australia
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de Groots Best Restaurants of Australia