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Dorset crab linguini with chilli, anchovy and caper butter, wilted pousse from Bistro du Vin

If you're short on time, don't worry about making the pasta and use shop-bought

26 JULY 2011
Crab Enlarge
Ingredients (Serves 4)
For the pasta
  • 600g plain white flour
  • 4 eggs
  • 6 egg yolks
  • 2 tbs olive oil
  • A pinch of salt

For the chilli butter
  • 150g butter (unsalted)
  • 2 red chillies
  • 1 chopped shallot
  • 2 tbs fine capers
  • Sprig of dill
  • Sprig of flat parsley
  • Juice & zest of a lemon
  • 4 anchovy fillets
  • Seasoning

Method

For the pasta, place flour in a food processor & switch or add the eggs & egg yolks slowly using the pulse button. Add the olive oil & salt, remove from machine and knead for a few minutes and rest wrapped in cling film for 1 hour.

For the butter, finely chop the shallot and deseed the chilli, place in bowl with softened butter, chopped herbs, lemon juice & zest, capers and chopped anchovies. Season and mix together, roll into sausage in cling film and refrigerate.

Roll out pasta on pasta machine and cut into linguini, blanch in boiling water with a little oil. Pick crab and place in pan with a knob of chilli butter and the pasta that has been cooked and drained and toss together, with a little pousse. Arrange on plate and drizzle over a little olive oil and serve.

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