Blue Swimmer Crab Linguine蓝花蟹柠檬辣椒意面
Fresh blue swimmer crab, chilli, white wine and lemon tossed through linguine.蓝花蟹拌意面，辣椒白酒柠檬，鲜得干净。
- Serves份量
- 4
- Prep准备
- 25 min分钟
- Cook烹饪
- 20 min分钟
- Total共计
- 45 min分钟
Ingredients食材
- 2 blue swimmer crabs, about 1.2kg total本地蓝花蟹 2 只，共约 1.2 公斤
- 400g linguine意大利细扁面 400 克
- 60ml extra virgin olive oil特级初榨橄榄油 60 毫升
- 4 cloves garlic, thinly sliced蒜 4 瓣，切薄片
- 1 long red chilli, finely chopped红辣椒 1 只，切碎
- 200g cherry tomatoes, halved樱桃番茄 200 克，对半切
- 125ml dry white wine干白葡萄酒 125 毫升
- 1 large handful flat-leaf parsley, chopped香芹碎 1 大把
- Zest and juice of 1 lemon柠檬 1 个，取皮屑和汁
- 20g butter黄油 20 克
- Salt and black pepper盐、黑胡椒 适量
Method做法
- 1Freeze the crabs for 20 minutes, then lift off the top shells, pull out the gills, cut each body into quarters and crack the claws.蟹先冷冻 20 分钟，掀盖去腮，每只斩成四块，蟹钳拍裂。
- 2Bring a large pot of well-salted water to the boil and start the linguine so it finishes with the sauce.一大锅水加足盐烧开下面条，算好时间让面和酱汁同时完成。
- 3Heat the olive oil in a wide pan over medium heat and cook the garlic and chilli for 1 minute without letting them colour.宽口锅中火烧热橄榄油，蒜片和辣椒炒 1 分钟，不要炒上色。
- 4Turn the heat up, add the crab and toss for 2 minutes, then pour in the wine and let it bubble for 1 minute.转大火下蟹块翻炒 2 分钟，倒入白葡萄酒煮 1 分钟让酒味挥发。
- 5Add the tomatoes and 125ml of the pasta water, cover, and cook 6 minutes until the crab meat is set.加樱桃番茄和 125 毫升煮面水，加盖煮 6 分钟至蟹肉凝固。
- 6Drag the linguine straight from the pot into the pan with a good splash of its water and toss for 2 minutes so the sauce thickens around it.面条捞出直接下锅，带一点煮面水，翻炒 2 分钟让酱汁裹住面条。
- 7Off the heat, stir through the butter, parsley, lemon zest and juice, then season with salt and pepper.关火后拌入黄油、香芹碎、柠檬皮屑和柠檬汁，加盐和黑胡椒调味。
Madam's tip太太小贴士
If you'd rather not eat with your hands, pick the meat out of the bodies before tossing with the pasta but leave the claws in for looks.不想动手剥的话，可以先把蟹身的肉拆出来再拌面，蟹钳留着摆盘好看。