The complex botanicals and berries in Brockmans Gin perfectly complement the summer flavours of crabmeat, tomatoes and chillies.
This versatile pasta dish is quick enough to prepare for a mid-week supper, yet good enough to serve as the main course when entertaining.
It is a dish made to impress…
Crab Linguine with Brockmans Gin
- 250g good quality, dry linguine pasta
- A splash of olive oil
- ½ banana shallot diced finely
- 1 red chilli, de-seeded and finely chopped
- ½ clove garlic
- 50ml Brockmans Gin (plus more to drink later)
- 30ml dry white wine
- 160g (approx.) white crabmeat
- 100g (approx.) brown crabmeat
- 10 cherry tomatoes, halved
- Grated zest of ½ a lemon and juice of a whole lemon
- A handful of flat-leaf parsley, finely chopped
- 70g butter
- Salt and pepper (to taste)
- Heat a large saucepan of water, add a teaspoon of salt and a splash of olive oil. When it starts boiling add the pasta and cook for 10-12 minutes.
- Make sure you pick through the white crab meat to ensure there are no shell fragments.
- In a shallow pan, cook the diced shallots, Brockmans Gin, wine and garlic and simmer until the liquid is reduced by half. Set aside.
- When the pasta is nearly ready, reheat the shallot and gin mixture; add the butter, tomato halves and chilli, cook for 2 minutes.
- Add the brown crabmeat and stir for 30 seconds.
- Add the white crab meat, salt and pepper. Stir until completely incorporated and remove from the heat.
- Drain the pasta, reserving some of the cooking liquid.
- Mix the crab mixture with the pasta and gently stir with a wooden spoon.
- Toss in the remaining ingredients – the lemon juice and zest and most of the chopped parsley reserving some to finish.
- Check the consistency and if necessary add a little of the reserved pasta water to loosen the mixture
- Serve and sprinkle with the remaining parsley.
- Pour a Brockmans Gin and enjoy…
- Seek out unpasteurized crab meat which is far superior in taste.
- Depending on how spicy you like this dish, add more or less chilli.