The Lazy Cook: Linguine with Chilli, Crab & Watercress for Forever Nigella 6


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I think this fishy dish is a pretty good companion piece to my other fish dish for Forever Nigella 6, which was on the homier, family-friendly end of the fish dish spectrum.

This is a luxe, suave, sexy fish dish, which is good for an occasional treat. Treaty it may be, but you only need a few ingredients and ten minutes to make it.  Crabmeat is lovely, but on the rich side, so a little goes a long way; just as well, as it is quite expensive.

The other reason to treat this as a luxury dish, is because crab doesn't rate too well in the Good Fish Guide produced by those lovely people at the Marine Conservation Society, to help us make more sustainable choices when buying fish. 


Crab isn't the worst choice you can make (see here for the most beleaguered species in the fishyverse) but it isn't doing as well in the survival stakes as say, mackerel, so it's important to ensure that you're getting your crab from a sustainable source.  Otherwise, we may not be able to eat the tasty little buggers at all in thirty years! Broadly speaking, buying British crab is always going to be better than buying something imported and it's going to taste a thousand times better, too.

The original recipe only asks for olive oil, but I think if you are going for the indulgent option, go all out and stick some double cream in there. If you have a good fishmonger's nearby, then they will be able to get you the crabby goodness needed for this recipe. If not, Seafood & Eat It do a good 50/50 mix of brown and white British crab meat, which is sustainably sourced.

The original recipe can be found on Nigella's website.

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