Foodsnaps

Ingredients (for 4 people)

• 500 gr linguine
• 5 tablespoons olive oil
• 1 garlic clove (minced)
• 1 medium onion, finely chopped
• 3 x 150gr tubs fresh (hand-picked) crab meat (I've used both white and brown crab meat)
• 6 ripe tomatoes, finely chopped
• 1 green (horn) pepper, cut into fine rings
• 1/2 bunch of parsley, finely chopped
• 1 shot of ouzo
• 1/2 tsp. chilli flakes
• salt and pepper to taste

How to:

In a large pot sauté the garlic and the onion in olive oil for a couple of minutes.Then add the green pepper and sauté for another 2 minutes. Add the ouzo. After 1 minute add the chopped tomatoes, salt, pepper and the chilli flakes and cook for 15 to 20 minutes. The last minute add the chopped parsley and the crab meat and stir gently.

In the meantime boil the linguine according to the packed instructions.

Serve immediately with the crab sauce on top.

*Crab meat from: Fin and Flounder

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If you prepare all the ingredients before you boil the pasta this delicious dish will not take more than 10 minutes.

Ingredients (4 people)

• 1 packet Linguine pasta
• 300 gr. marinated anchovies, drained
• 50 gr. capers (very well rinsed to remove the salt)
• 100 gr. sun-dried tomatoes, drained and chopped
• 1 garlic clove, finely chopped
• 1 small chili, finely chopped
• a bunch of parsley, chopped
• 100 ml olive oil
• freshly ground pepper

How to:

1. Boil the linguine in plenty of salted boiling water according to the package instruction. Strain the pasta and drain well.

2. Add to the pot 50 ml of the olive oil and saute the garlic and the chili for 20 seconds. Pour the pasta in the pot and stir for another 30 seconds.

3. Remove from heat, add the capers, the sun-dried tomatoes and parsley and stir. Finally, add the anchovies and stir gently.

4. Pour the remaining olive oil.

5. Serve on the plates and sprinkle with chopped parsley.

What to drink: Hatzidakis 2008 Santorini Assyrtiko from Waitrose goes perfect with this dish!

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Bought some lovely scallops from my local fishmonger Fin and Flounder in Broadway market today. I was going to wrap them in parma ham but as I was leaving the shop I saw a box of linguine from rustichella d'abruzzo.. So I've decided to make lignuine with scallops instead...and below is the result :-)

Ingredients for 4 people

• 400g Linguine
• 1 pinch Salt
• 1 pinch Black Pepper, freshly ground
• 5 tbsp Olive Oil, extra for brushing
• 1 Lime
• 1 Red Chilli, fresh, finely chopped
• 12 King Scallops
• 2 tbsp Coriander, chopped

1. Cook the linguine in boiling, salted water for 8 minutes or according to packet instructions.
2. While the pasta is cooking, make the dressing. Squeeze the juice from the lime and whisk with 5 tbsp of olive oil. Stir in the chopped chilli and half of the chopped coriander. Season with salt and pepper to taste. Toss the dressing with the drained linguine, set aside, and keep warm.
3. Heat a large griddle pan or large, heavy frying pan over high heat. Brush the scallops with olive oil, place in the pan and sear for 3 minutes, turning once. Do not overcook or the scallops will be tough.
4. Divide the linguine between 4 serving plates and arrange the scallops on top. Serve immediately, with the remaining coriander sprinkled on top.

 Enjoy!

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