Corn Crab & Basil Linguine

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Corn Crab & Basil Linguine

Serves 4

INGREDIENTS:

3 corn on the cobs

500g linguini
1 tablespoon of olive oil

2 shallots, diced

3 cloves of garlic, crushed

1 tsp dried chilli flakes 

300g cooked white crab meat

50ml creme fraiche

Zest and juice of 1 lemon 

1 handful of fresh basil, torn

Sea salt and freshly ground black pepper 

METHOD:

1. Cut the corn kernels off the cobs using a knife and scrape the pulp off the cobs. Place the corn in a blender and puree until smooth and set aside. 

2. Place the linguine in a large saucepan of salted boiling water. Stir for a minute, leave to cook for a further five minutes. 

3. Meanwhile, place a frying pan over a medium heat and pour in the olive oil. Stir in the shallots, garlic and chilli, and leave to simmer for one minute. Next stir in the crab into the pan followed by the creme fraiche and corn puree. Season with sea salt and freshly ground black pepper. Allow to cook for two minutes. 

4. Drain the linguine and fold into the crab. Add the zest and juice of the lemon, and fresh torn basil leaves and stir. Serve in warm bowls. 

recipe from

Clodagh’s Weeknight Kitchen

Watch Clodagh make this on itv this morning


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