Spicy linguine with fresh crab, samphire and olive oil

Spicy linguine with fresh crab, samphire and olive oil

By 04/07/2017

Which olive oil do you use for your cooking?

Using a good quality olive oil makes a big difference to the final taste of your dish especially if you are adding it raw to salads, pasta, fish or meat dishes.

As my favourite cuisine is definitely the Mediterranean one, I use olive oil every single day in my cooking and I keep a "special gourmet one" for using it raw on my food.

When my children were babies, I used to buy it directly from Italy. Italians always keep a special olive oil for weaning their babies. They add a teaspoon of oil to the baby food. Olive oil is proper food, full of precious vitamins and nutrients and when it comes to weaning a child you want to give them the best in order to grow strong and healthy.

I have always believed in spending a little extra money in a good quality olive oil otherwise you might just as well buy any ordinary corn or vegetable oil.

When "Pomora" contacted me I was really interested in what they do. You can basically adopt your own olive tree in Italy and through the year you receive your own oil from your own tree! How cool is that.

You get an "adoption pack" and throughout the year, your farmer (Antonio from Campania or Carmelo from Sicily) will keep you up-to-date with news of your tree and how the season is progressing. Each quarter you receive a shipment of 3x250ml tins of oil from your tree alternating between plain and flavoured oil.

I love Pomora ethical vision committed to paying a living price to their growers who in turn employs traditional and sustainable farming practices. Find out more by visiting the Pomora website.

I reviewed Pomora olive oil before and I can honestly say this is a great olive oil.

Pomora olive oil

I bought a fresh crab from my fishmonger to make a delicious spicy pasta dish and a handful of samphire, also known as "sea asparagus" or "sea pickle" which has an interesting taste of the sea. Samphire can be added to many dishes including salads too.

I hope you enjoy this recipe of linguine with crab, chilly, samphire. Of course, for convenience you can buy a dressed crab if you prefer.

Fresh crab linguine

  • Prep Time : 15 minutes
  • Cook Time : 15 minutes
  • Yield : 4

Ingredients

Instructions

First thing: clean your crab; remove the gills and scoop out the guts inside the body of the crab.

Cleaning a crab

Cook the samphire in a pan with boiling water for a couple of minutes then drain.

Deseed the chilly and chop it into small pieces. Finely chop the parsley too.

Bring to the boil a large pan of salty water. Add the linguine and cook them for 2 minute less than it says on the packet.

In a pan put 3 tbsp of olive oil with the garlic cloves. Add the chilly and let it sizzle for a couple of minutes. Add the white wine and let it simmer for a minute or so. Add the crab meat, a sprinkle of salt, the samphire and mix well to make a thick mixture.

Spicy Linguine with crab and samphire

Drain the pasta making sure you leave some of cooking water and add it to the pan with the crab. Stir well over a source of heat, add the parsley, another generous drizzle of olive oil and serve.

Crab Linguine with chilly and samphire

Crab linguine with chilly and samphire

This post is in collaboration with Pomora olive oil. All opinions are my own.

Crab linguine with chilly and samphire

Print
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

10 Responses to Spicy linguine with fresh crab, samphire and olive oil

  1. Angie@Angie's Recipes

    I miss fresh crabs…used to have seafood daily, mostly fish and prawn, crab very frequently since I lived in an island..but in Germany you don’t have many choices unless one is willing to pay ridiculous price. Your pasta looks scrumptious, Alida.

    • Alida

      I can understand Angie. When you live away from the coast it is harder to get fresh fish. My sister who has little time for food preparation finds sardines and anchovies in oil quite good for adding to salads.

  2. elisabetta

    How wise is that, adding a teaspoon of olive oil to baby food, ensuring a love for this precious liquid gold during a lifetime. The rest of the world should take note! I love linguine with crab but I’ve never tried samphire before – must make.

    • Alida

      I have found samphire at my fishmonger. I found it goes perfectly with seafood.

  3. Gisella

    I’ve never heard of samphire before. It kinda looks like a skinnier asparagus. πŸ˜€ Oh, the dish looks delicious and I can’t wait to look for some samphire now.

    Kudos on a great post!

    • Alida

      Thanks very much Gisela! I am kind of new to it too and I think I will be using it again for sure.

  4. Gisella

    Happy 4th of July, by the way!!!

  5. La cucina di Molly

    Anch’io uso sempre l’olio evo di mia produzione per condire i miei piatti, genuino e gustoso!
    Buonissime queste linguine con polpa di granchio, sono molto invitanti! Un bacione cara!

    • Alida

      Che fortuna avere l’olio di propria produzione. Quello si che e’ olio buono!

  6. Lorelle

    Ciao Alida, I’ve nominated you for the Mystery Blogger Award. Feel free to check it out if you get a chance. Lorelle πŸ™‚

Leave a Reply

Your email address will not be published. Required fields are marked *