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Crab Linguine With Orange And Tarragon


  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
Scale

Ingredients

  • 6 oranges
  • 3 finely diced banana shallots
  • 3 crushed garlic cloves
  • 1 tablespoon olive oil
  • 300 ml (.6 pint) white wine
  • 200 ml (.4 pint) fish stock
  • 500 ml (1.1 pint) cream
  • 200g (7 oz) crab meat
  • 30g (1 oz) fresh tarragon
  • 600g (21 oz) fresh linguini pasta

Instructions

  1. First prepare your oranges. Peel and segment two and keep aside to put in the sauce later. Half and squeeze the juice from the remaining 4.
  2. Slowly feel through each piece of crab meat with your hands to make sure theres no shell.
  3. Cook the shallot and garlic together in the olive oil, without colour, for about 5 minutes till soft.
  4. Add the white wine and boil until the sauce has reduced by half its volume.
  5. Next, add the orange juice and fish stock and boil to reduce the sauces volume by half again.
  6. You add the cream next. Then bring to the boil and cook it for about another 3/4 minutes till it begins to thicken
  7. Add the crabmeat and reserved orange segments to the sauce. Keep warm while you cook the pasta.
  8. Bring a large pot of water to a rolling boil and add a teaspoon of salt. Add the pasta to the water and cook for 2 minutes.
  9. Drain the pasta well and divide between 4 large pasta bowls.
  10. Season the sauce with salt and a couple of turns of black pepper before adding the tarragon and spooning over the pasta.

Notes

Alternative fish to use in this recipe – prawns, lobster

Nutrition

  • Serving Size: 4 portions