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.
- 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
- Pound the garlic, chili, shallots and ginger in a mortar and pestle until a smooth paste is formed.
- Mix the ketchup, sugar, water and corn flour in a bowl and stir well to incorporate.
- Over medium high heat, dry the chili paste with the olive oil for 1 minute until fragrant.
- Add the crabmeat and fry briefly for about 30 seconds.
- Add the ketchup liquid and simmer until thickened. Keep warm.
- Cook the pasta in heavily salted boiling water until al dente (according to the manufacturer’s instructions).
- Toss the pasta into the reserved crabmeat mixture and coat well, adding the parsley.
- Crack some black pepper before dividing and serving.