Spider crab linguine
Spider crab linguine
People
For 4Preparation time
1 hour 30 minutesWinery pairing
Le Rosé
INGREDIENTS
Spider Crab Bisque
- 1 spider crab
- 1 shallot
- 1 bouquet garni
- 2 garlic cloves
- 2 Olive oil
- 1 sprig of thyme
- 500ml fish stock
- 1L fish court-bouillon
- 200ml tomato coulis
- Salt & pepper
220g linguine
Recipe
Step 1. Crab Bisque
- Kill the spider crab with a knife by incising its head. Cut off the legs and blanch them in a fish court-bouillon with the bouquet garni for 2 min. Shell them and set aside.
- Remove the inside of the shell to retrieve the roe and set it aside in the fridge.
- To prepare the bisque, brown the crushed inside of the spider crab and its cut-up shell in a tossing pan with olive oil. Add the thinly sliced shallot, crushed unpeeled garlic, the sprig of garlic, then add the fish stock and the tomato coulis.
- Reduce it by a half, then put through the vegetable mill and mix with the roe.
- Correct the seasoning with salt and pepper.
Step 2. Pasta
- Cook the pasta, shortening the recommended cooking time by 5 min, and keep a glass of the cooking water.
- Put the pasta, a little cooking water and a ladleful of bisque into a saucepan.
- Stir the pasta constantly to release the starch, thereby obtaining a smooth, creamy sauce (this technique is called mantecatura).
- Plate-up with a ladle, adding a little crab meat and some pasta to garnish.
Mumm Le Rosé
Light-hearted Mumm Rosé reveals its charms as an apéritif, but the bright berry notes also complement a wide range of dishes, including simple seasonal starters such as seafood, fresh cheeses and salmon marinated with fresh cranberries.