Use for finishing dishes, such as grilled fish, roast vegetables or soups and for dressing salads.
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Simple, timeless seafood pasta dish that’s brought to life by the peppery, buttery taste of Early Harvest extra virgin olive oil and a kick of fresh red chilli. Perfect for a main course or starter… or a fine primo in a huge Italian lunch!
4 tbsp Early Harvest Arbequina Extra Virgin Olive Oil
Salt and freshly ground black pepper
200g fresh linguine
100g cooked white crabmeat
1 fresh red chilli, chopped
2 tbsp fresh flat leaf parsley leaves, chopped
½ tbsp Preserved Lemons, de-seeded and very finely chopped
In a large pan cook the linguine as per packet instructions, reserving a small cup of cooking water.
Pour the pasta into a sieve to drain and to the hot empty pan add some Extra Virgin Olive Oil, return the pasta to the pan and swirl to coat in olive oil.
Return the pan to the lowest possible heat and add the crabmeat, chilli, parsley, and Preserved Lemon. Toss thoroughly adding some of the reserved cooking water as necessary. Cover with a lid for 2-3 minutes letting the steam heat the mixture through and the flavours combine.
Serve in warmed bowls with freshly ground black pepper.
