{ crab linguine }

How has your week started? I'm happy to be back blogging after a little Easter vacation. We spent a long weekend with my parents, sister and her fiance enjoying cottage life, outdoors and good food. I cooked rosemary garlic lamb and spring risotto for Easter dinner. Roasted lamb and mint jelly are so perfect together! Yesterday, we made lime and white chocolate cupcakes with mascarpone frosting. A simply genius combination.

I love recipes with simple good quality ingredients, just like this one. Today's dinner recipe is something I know you will love. I for sure do. This time of year, I find myself using more parsley in cooking. This crab linguine is all I want from a springtime dinner. It's buttery yet fresh. Only a few ingredients and quick to make - simplicity at its best.

Ingredients (serves 4 )

- 12 ounces (350 g) dried linguine

- 4 + 2 tablespoons butter

- 2 leeks

- 4 garlic cloves

- 1 cup (2.5 dl) frozen peas

- 1 lemon, juice and zest

- a small handful parsley

- 14 ounces (400 g) crab meat

- coarse salt & black pepper

- grated parmesan for sprinkling

Start heating up a large pot of salted water. While the water is heating for the pasta, prepare the rest of the dish. In a large pan, heat 4 tablespoons of butter over medium heat. Add in well rinsed and chopped leeks. Saute for 10 minutes without browning until very soft. Mix in finely chopped garlic, thawed peas, lemon zest and chopped fresh parley. Cook for a minute.

When the water is boiling, cook the linguine just until tender following the package instructions. Drain the linguine lightly and return to the pot with some water still left. Scoop the leek mixture over the pasta following with the crab meat. Squeeze in lemon juice and add 2 tablespoons of butter. Toss until the butter has melted and all the linguine is evenly coated. Season with salt and pepper to taste. Sprinkle lightly with grated parmesan and parsley.

{ recipe adapted from country homes & interiors }

Comments

[Christy]

i love crab! What a mouthwatering dish!!

[Victoria Bennett Beyer]

This sounds so amazing - I'm going to try it.

[Trendsetters]

very nice colorful n flavourful recipe..love the crab

[Lauren]

Gorgeous substitute for shrimp scampi - can't wait to try this!

[Cookie]

What a beautiful springtime dish! I love it when you can have pasta but still feel like you're eating something light. Can't wait to try this!

[Jenna]

This looks delicious. Would canned crab meat work with this?

[tiina]

Thanks for the lovely comments, ladies!

Jenna, I used jarred crab meat in salt water. I haven't used canned crab but I'm sure it would be great too. Just drain it well before using. The meat used in this recipe should be cooked, and of course have the great fresh flavor of crab. It is such a gorgeous dish in its simplicity.

[Tracy]

So elegant and such delicious flavors & textures... A really beautiful recipe, Tiina!

[Healthy Foods Blog]

I agree with Tracy. It is so elegant! The quality is really great. That is an outstanding dish!

[Sarka]

You knew it! :) Instant fav! I love this pasta dish. Looks so fresh and delicious.

[kathy]

Oh I haven't tried crab with my pasta before. Definitely I will try this. Thanks!

[Louise Heydon]

Just finished the dish, great! Fresh clean tastes and easy. Thanks for the recipe. Louise

[tiina]

It is so lovely to hear that you liked it! The best feedback for a food blogger ever! :)

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