4 whole live crabs (800–900g/1lb 12oz–2lb each)
1 leek
halved
few sprigs fresh parsley
500ml/18fl oz white wine
5 whole garlic cloves
85g/3oz pesto
4 tbsp olive oil
3 garlic cloves
finely chopped
1 tsp finely chopped red chilli
4 courgettes
finely diced
1 tbsp finely chopped fresh parsley
400g/14oz linguine
from the recipe above
Directions
For the linguine
put the flour on a work surface
make a well in the centre and add the beaten eggs
salt and oil. Using your fingertips in a circular motion
slowly incorporate the flour into the egg mixture
adding a little water if necessary
to form a dough.
Knead for 5 minutes
until the dough is elastic and springs back when gently pressed. Cover with cling film and allow to rest for at least 30 minutes in the fridge.
Roll the pasta dough out in 4-6 batches using a pasta machine working from the thickest to the penultimate setting
allowing the sheets to dry for 10 minutes uncut. Pass the rolled sheets through the linguine cutter on the machine and hang the linguine over a coat hanger or similar to air while you cook the sauce.
For the sauce
put the leek
parsley sprigs
300ml/10fl oz of the wine
5 whole garlic cloves in a large stock pot with enough water to cover the crabs. Bring to the boil
add the crabs and cook for about 6 minutes.
Remove the crabs from the hot water and place immediately into iced water. When the crabs are cold
remove the meat from each. Open the body
remove all the brown meat and set aside. Remove the white meat from the skinny legs but leave the claws. Mix the white and brown meat together. Crack the claws but leave whole. Place the claws in a baking dish
pour over the pesto and leave to marinate. Clean out the crab shells.
Preheat the oven to 200C/180C Fan/Gas 6.
Heat the olive oil in a large saucepan
add the chopped garlic
chilli
brown and white crab meat
courgettes and chopped parsley. Fry for 1 minute then add the remaining wine. When the sauce has bubbled down and thickened
remove from the stove.
Bake the marinated crab claws in the oven for 2 minutes to heat through.
Meanwhile
bring a large pan of salted water to the boil and cook the fresh linguine for 2–3 minutes
drain and add to the sauce. Mix together and serve immediately.
Present the dish with the linguine and sauce in a warmed pasta plate with a crab claw on top.
