Tresco Recipe: Creamy Crab Linguine
For a real taste of Tresco, Chef James Jones lifts the lid on a Ruin favourite you can try at home
A Ruin Legend
It's the one dish we can never remove from the menu - and nor would we wish to! The Ruin's famous Creamy Crab Linguine with chilli and lemongrass is a fresh, simple and luxuriously delicious dish that's made for long and lazy evenings.
Only use fresh, British crab meat; it's best to buy from a fishmonger as not only are you supporting a local business and fishermen; you'll also get the best crab available (it's really at it's best from April to November).
The Ingredients
| For the fish stock | For the pasta dish |
|---|---|
| 1kg fish bones - flat fish, if available | 250g white crab meat (cooked) |
| 1 bulb of fennel, roughly chopped | 500ml double cream |
| 1 white onion, roughly chopped | 1 stick of lemongrass |
| 2 sticks of celery, roughly chopped | Small red chilli, finely chopped |
| 2 star anise | Handful of spinach |
| 1 large bunch of parsley | 150g linguine pasta |
The Method
1. Make a fish stock using fish bones, fennel, onion, celery, star anise and half the bunch of parsley, saving the other half for later
2. Cover ingredients with water, simmer for an hour, strain, bring to the boil and simmer again until reduced by half
3. Add double cream and lemongrass to the fish stock - simmer further until the consistency is thick and creamy and the volume has reduced by approximately half again
4. Meanwhile, cook the linguine in a separate pan
5. Remove the lemongrass from the fish stock, add the white crab meat, spinach, parsley and chilli
6. Mix together and season
7. Add the cooked linguine to the sauce mixture, fold well and serve
Serve With...
Albariño, DO Rias Baixas, Pazo de Señorans, Spain, £10/175ml |
Nectarine, orange zest and white flowers. Dry, citrus palate and a mineral-driven finish, the perfect partner to seafood |
