We were delighted to welcome the wonderful Rosie Mackean, aka The Pasta Queen to the Katto Kitchen.
She's a freelance chef, food stylist, home economist, recipe developer and Italian food obsessive. This is one of those "simple but impressive" dishes that is perfect for a date night or even a quick but indulgent weeknight meal with a glass of wine.
Ingredients
- 200g crab meat (white or brown)
- 1 leek
- Dash of olive oil
- 2 tbsp nduja
- 100ml white wine
- 150ml double cream
- 1 bunch parsley
- 250g linguine
Method
Thinly slice the leek using a sharp knife (we recommend a Santoku or Chefs Knife for this, on a decent Chopping Board).
Add olive oil to a Sauté Pan over a medium heat, then add the leeks and a pinch of salt, and sweat for a few minutes until soft and lightly browned.
Cook your linguine in a Stockpot filled with salted water. Meanwhile add the nduja to your leeks and stir through until everything is evenly combined.
A minute or so before your linguine is cooked completely, remove from the heat and drain, reserving a few cups of pasta water.
Add the wine to your leeks and stir through, the leave to reduce for a few minutes. Meanwhile, chop your parsley.
Stir the cream through the leek mixture along with a ladle of pasta water - add more if needed, to reach your desired consistency.
When everything is combined, stir through the crab to heat it through, and then add the cooked linguine.
Serve with a good sprinkle of parsley.