TASTE
Try linguine with chili, crab, cilantro
| • | Crowning touch |
By Bonnie S. Benwick
Washington Post
| |||
 |
|
||
Al dente pasta can be a hit-or-miss bit of cookery, but this recipe for linguine with chili, crab and cilantro employs a technique that can improve the odds. Boil a specific amount of water, add salt and dried linguine, and give it 2 minutes over direct heat. Then cover and let it stand for about the time it takes to prepare the crab sauce. It's simple, and it works.
Adapted from "Easy Entertaining" (Kyle Books, 2006, $35) by Irish chef Darina Allen, co-founder of the Ballymaloe Cooking School in County Cork, the dish tastes good warm or cold. Serve with garlic bread.
LINGUINE WITH CHILI, CRAB AND CILANTRO
Place water in a large pot and bring to a rolling boil over high heat. Add the salt and pasta; stir gently. Cover and cook for 2 minutes, making sure all the linguine is submerged. Then turn off the heat and let the pasta stand, covered, for 8 to 10 minutes or until it is al dente: tender yet firm.
Meanwhile, heat the oil in a medium nonstick skillet over medium-low heat. Add the garlic, chili pepper, parsley and cilantro. Cook for 1 to 2 minutes, stirring, until the garlic is fragrant. Add the crab and heat through for 1 to 2 minutes, stirring gently to combine.
Drain linguine and return it to pot, off the heat. Pour crab-oil mixture over the pasta. Add the lemon zest, then the lemon juice and pepper to taste; toss to combine. Divide among individual plates and garnish with chopped cilantro. Serve with lime wedges.
Makes 4 servings.
