Serves 6-8 The intriguingly named Cullen Skink is a rich, creamy soup to savour on…
1 medium dressed crab
2 cloves garlic Roughly chopped
Handful flat-leaf parsley, roughly chopped
1 tsp chilli flakes
Finely grated zest and juice of 1 lemon
100ml extra virgin olive oil
Bring a large pan of salted water to the boil, add the linguine and cook as instructed on the packet-depending on the brand, the suggested cooking time can vary from 8-12 minutes.
While the pasta is cooking, put the garlic, parsley, chilli flakes and lemon zest into a blender. Add a couple of tablespoons of the oil and blend to a paste. Add a good pinch of salt and the rest of the oil,along with half lemon juice, and briefly blend again.
Check through the crab for shell, then put the meat in a bowl. Pour in the mixture and combine with the crab. Check your seasoning and add more lemon juice, chilli or salt as you feel inclined.
Once the pasta is ready, drain well and return to the pan. Stir in the crab mixture thoroughly, and then serve immediately, perhaps passing around some extra lemon for squeezing if you haven’t already used all the juice.
Recipe courtesy of Rosie Sykes
The Sunday Night Book