Linguine con cangrejo real

Ingredientes

• 300 g of king crab
• 3 chillies
• 400 g of linguine
• 50 g of butter
• 200 g of brown crab meat
• 15 mint leaves, chopped, plus extra shredded mint for garnish
• lemon juice
• salt
• pepper

Preparación

1. 1

   To begin, burn the chillies on an open flame to blister the skins, then seal in a plastic bag and leave to sweat for 15 minutes. Peel off the burnt skins, cut the chillies open and scrape out the seeds. Chop the remaining flesh finely

2. 2

   Bring a large pan of water to the boil with 1 tablespoon of salt. Once boiling, add the linguine and bring back to the boil, ensuring you stir the pasta every couple of minutes to stop it sticking together

3. 3

   Meanwhile, melt half of the butter in a large pan and add the chilli flesh, followed by the white king crab meat. Shake to incorporate then remove from the heat

4. 4

   Once cooked, drain the linguine from the water, reserving a cup of the cooking water. Stir the linguine into the crab and chilli mix, then return to a high heat

5. 5

   Stir well to combine, then add the brown crab meat, remaining butter and the chopped mint. Toss and stir well to combine, adding a dash or 2 of the linguine cooking water to create a sauce to coat the pasta

6. 6

   Finish with some lemon juice, salt and pepper, plus more chilli if desired. Garnish with some shredded mint and serve immediately