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Crab Linguine with Brockmans Gin

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

Crab Linguine

Crab Linguine

Serves 2

Ingredients

  • 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)

Method

  1. 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.
  2. Make sure you pick through the white crab meat to ensure there are no shell fragments.
  3. In a shallow pan, cook the diced shallots, Brockmans Gin, wine and garlic and simmer until the liquid is reduced by half. Set aside.
  4. When the pasta is nearly ready, reheat the shallot and gin mixture; add the butter, tomato halves and chilli, cook for 2 minutes.
  5. Add the brown crabmeat and stir for 30 seconds.
  6. Add the white crab meat, salt and pepper. Stir until completely incorporated and remove from the heat.
  7. Drain the pasta, reserving some of the cooking liquid.
  8. Mix the crab mixture with the pasta and gently stir with a wooden spoon.
  9. Toss in the remaining ingredients – the lemon juice and zest and most of the chopped parsley reserving some to finish.
  10. Check the consistency and if necessary add a little of the reserved pasta water to loosen the mixture
  11. Serve and sprinkle with the remaining parsley.
  12. Pour a Brockmans Gin and enjoy…

Chef’s tips

  1. Seek out unpasteurized crab meat which is far superior in taste.
  2. Depending on how spicy you like this dish, add more or less chilli.

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