Chili Crab Linguine

A celebrated dish in Singapore enjoyed by all races, this version allows the pasta to soak up all the delicious sauce and the sweetness from the crabmeat. You can use ready-peeled crabmeat that come in tins for this dish. It's available in gourmet supermarkets.

Serves 4

    3 garlic cloves
    3 large red chilies, minced
    3 shallots, peeled and minced
    20g knob ginger, peeled and minced
    4 tablespoons olive oil
    4 tablespoons tomato ketchup
    1 tablespoon sugar
    ¾ cup water
    1 tablespoon corn flour
    200g fresh crabmeat
    300g dried linguine
    10g fresh Italian parsley, chopped
    Freshly cracked black pepper
  1. Pound the garlic, chili, shallots and ginger in a mortar and pestle until a smooth paste is formed.

  2. Mix the ketchup, sugar, water and corn flour in a bowl and stir well to incorporate.

  3. Over medium high heat, dry the chili paste with the olive oil for 1 minute until fragrant.

  4. Add the crabmeat and fry briefly for about 30 seconds.

  5. Add the ketchup liquid and simmer until thickened. Keep warm.

  6. Cook the pasta in heavily salted boiling water until al dente (according to the manufacturer’s instructions).

  7. Toss the pasta into the reserved crabmeat mixture and coat well, adding the parsley.

  8. Crack some black pepper before dividing and serving.


Popular Posts