Monday, 24 May 2010
Green Chile Crab Linguine: a pasta dish with New Mexican flair
Chile crab pasta - serves 2
1 jalapeno, roasted and diced
1 tin of white crabmeat
2 tbsp olive oil
2 tbsp tequila
2 tbsp lime juice
1 tbsp coriander/cilantro (optional), finely chopped
Cook the pasta for 10-12 minutes in a pan of salted, boiling water. In the meantime, heat the oil in a small frying pan and add the diced jalapeno. After 2 minutes, add the crab and tequila and stir until heated through.
Drain the pasta and add the crab mixture to the pan. Toss well, adding the lime juice and optional coriander. Serve drizzled with extra virgin olive oil.