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Serves: 4
Cooking time ~15 minutes
This is a really simple dish to make and with few ingredients, but there are a few techniques used which really maximise the flavour. You might think Cucumber with Pasta is a bit of a weird combination but it really works.
Ingredients:
100g White Crab Meat
100g Brown Crab Meat
500g Conchiglie
30g Fresh Parsley
2x Lemons
3x Birds Eye Chillies
1x Cucumber
3 tbsp Good Quality Olive Oil
Salt
Method:
Get everything laid out and ready as you'll do all your cooking and prep once the Pasta goes on to cook. Conchiglie is the best type to use here.
Peel your Cucumber with a potato peeler. Cut in half and scoop out the middle watery bit. Chop into half rings and place in a bowl.
In that bowl, add a good pinch of Salt and the juice of 1 Lemon. This will brine the Cucumber and add a nice salty sour tang to the dish. Leave this in the bowl while you get on with the rest.
Get the Pasta on to cook - this will take around 15 minutes.
While it's cooking, pour the Olive Oil into a bowl. Finely chop your Chillies (taking the seeds out is advisable). Add the Chilli to the Oil and leave to infuse.
Meanwhile, finely chop your fresh Parsley, and zest half of one of the Lemons.
Get your White and Brown Crab meat in a bowl and stir together to mix.
When the Pasta is nearly done, add the Crab to the Oil & Chilli and stir well. Stir through the Parsley and Lemon zest too.
Drain the Pasta and return to the pan. Stir through the Cucumber mixture. Remember to keep all of the moisture from the bowl too - this is going to form the base of the Pasta sauce.
Stir through over a low heat and then add your Crab mixture.
When stirred, give it one last Season if it needs it and squeeze over some more fresh Lemon juice.
Enjoy! If you fancy giving this a go, please tag @wellgoodgrub on Instagram.
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