Crab, Confit Tomato & Chilli Linguine with Vanilla

Sweet dressed crab, silky vanilla scented tomatoes and a little warmth from chilli make this feel quietly luxurious, yet deeply comforting. The tomatoes soften slowly in olive oil until jammy and rich, before being folded through linguine with delicate crab sautéed gently in a hot Stellar frying pan. Finished with plenty of parmesan, this is the sort of supper best eaten slowly with a cold glass of white wine and the windows open to the evening air.

You can watch the recipe video here

Easy to prepare but elevated in flavour, the perfect midweek meal or food for hosting friends.

linguine, supper club, midweek meals, crab, pescatarian, healthy meals, summer recipes, shellfish, seafood, easy recipes, restaurant style, food for friends

Yield: 2

Author: Suze Morrison

Print

With ImageWithout Image

Crab, Confit Tomato & Chilli Linguine with Vanilla

Prep time: 20 MinCook time: 8 MinTotal time: 28 Min

Sweet dressed crab, silky vanilla scented tomatoes and a little warmth from chilli make this feel quietly luxurious, yet deeply comforting. The tomatoes soften slowly in olive oil until jammy and rich, before being folded through linguine with delicate crab sautéed gently in a hot Stellar frying pan. Finished with plenty of parmesan, this is the sort of supper best eaten slowly with a cold glass of white wine and the windows open to the evening air.

Ingredients

For the Confit Tomatoes

• 250g large cherry tomatoes
• 200ml good olive oil
• 1 small garlic clove, lightly crushed
• 1 small shallot, finely sliced
• ½ tsp chilli flakes
• ½ vanilla pod
• A few thyme sprigs
• Sea salt
• Black pepper

For the Pasta

• 200g linguine
• 150g dressed crab meat
• 1 small red chilli, finely sliced
• Zest of ½ lemon
• 2 tbsp of the confit tomato oil
• A small handful of parsley, finely chopped
• Freshly grated parmesan, to serve

Instructions

1. Depending on size, halve or quarter the cherry tomatoes, olive oil, garlic, shallot, chilli flakes and thyme to a milk pan. Split the vanilla pod lengthways, scrape in the seeds and add both the seeds and pod to the oil.
2. Place over the lowest possible heat and cook gently for around 35–45 minutes until the tomatoes are soft, slightly wrinkled and intensely sweet. The oil should barely shimmer rather than fry. Season lightly with sea salt and black pepper.
3. Bring a large pan of salted water to the boil and cook the linguine until al dente.
4. Meanwhile, heat a Stellar frying pan over a medium heat with 2 tablespoons of the confit tomato oil. Add the sliced red chilli and sauté for 30 seconds until fragrant.
5. Gently add the dressed crab and warm through for 1–2 minutes, taking care not to break it up too much. Fold through a generous spoonful of the confit tomatoes and a little of their oil.
6. Drain the linguine, reserving a splash of pasta water, then add the pasta to the frying pan with the lemon zest and parsley. Toss everything together gently, loosening with a little pasta water if needed.
7. Divide between warm bowls and finish with a generous grating of parmesan, a final spoonful of the vanilla tomato oil and plenty of black pepper.

https://gourmetglow.co.uk/recipes/crab-chilli-confit-tomato-linguine

Did you make this recipe?

Tag @gourmetglow on instagram and hashtag it #gourmetglow

---

---