Sweet, succulent crab with a light and zesty citrus sauce. This pasta is ideal for lunch or as a late supper.
I don’t watch much tv, just football and the food network. I do enjoy documentaries though, and I’m a big fan of the deadliest catch. You know the show on the discovery channel? Sometimes when I’m cooking with king crab I think about those guys out on the bering sea in alaska, risking life and limb just so we can enjoy this scary looking sea creature.
The crab I used in this recipe was caught in the much calmer waters off the irish coast. Its the native brown Irish crab. Its sweet, succulent and massively expensive at a whopping 42 euro a kilo. I agree that is a ridiculous price! but trust me, its a real treat!
You might think serving it with pasta is a bit of a waste when it costs so much, and its probably the most expensive spaghetti dish you’ll ever cook, but this dish is all about the sauce. It puts a creamy coating on the linguini and when you dig in you find flecks of sweet crab and zesty orange with a hint of aniseed from the tarragon. Devine!!
Back in the day preparing crab was a real pain, one of those tedious jobs farmed out to the young commis chef’s. You’d have to kill it, cook it and extract all the meat. Which involved hammering at the hard claws and pieces of shell flying everywhere. Before painstakingly going through all the meat looking for traces of shell. All with the boss looking over your shoulder to make sure you didn’t waste any of the meat.
Now it arrives in the kitchen all nicely packaged and already cooked. its just a matter of checking it for any shell. One thing i’ve noticed over the past couple of years is that the you rarely if ever find any, so the crab processing technique must of improved. Thank god for modern technology!
Tarragone is a herb I reckon everybody should use a lot more. Its more versatile than basil or coriander. Its good with chicken or beef but it really rocks shellfish.