Crab linguine with white wine and cream


In my family we have always made a distinction between weekday and weekend food. Every Friday we would have something a bit more luxurious than the weekday meatballs and more often than not it was prawns or other kinds of seafood.

I too, make this distinction of weekday and weekend when it comes to food. At the weekends one have more time to enjoy a lovely breakfast, brunch with friends or a nice dinner and I think that should be celebrated.

A few weeks ago I made this lovely pasta with crab, shallots, white wine and cream, well worthy of a Friday night in, and together with a glass of nice dry white wine and a good film it was a very enjoyable evening and a good start to the weekend.

Crab linguine with white wine and cream, serves 2

2 portions linguine, cooked al dente (according to the instructions on the packet)

1 shallot, finely chopped

50 ml dry white wine

100 ml double cream

1/4 fish stock cube

100 g crab meat (both brown and white)

chopped parsley

Heat up a saucepan and add a knob of butter and the shallots. Fry for a minute or two without browning. Add the wine and let it reduce by almost half. Add the cream and let the sauce thicken. Add the stock cube and season to taste. 

Drain the pasta and add the linguine to the sauce. Carefully heat up the crab meat in a non-stick pan and add to the pasta and sauce. Add the parsley and stir to combine. Serve immediately. 

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