Linguine with Chilli, Crab and Watercress

This recipe comes out of the Nigella Fresh Cookbook.

I did double the recipe so we would have plenty. Hey....nobody wants to be stingy when your having blue crab!

First you put garlic cloves, salt and a red chilli in your mortar.

Next you crush them all together with the pestle until you get a glorious pink tinged paste.

Next we added the juice and zest of a lemon.

We got the crabmeat at Gulfport our local fish market on May Avenue. It's a little pricey at $18.95 a pound but we fed 7 people with it and had some left over. It's also cheaper than the filet of Salmon we usually buy for Sunday night dinners.

You then mix in the crab and some olive oil. Then you add parsley and watercress. I couldn't find watercress so we subbed fresh spinach. It was a great substitute.

While I was making the pasta Jim was making homemade garlic parmesan breadsticks!

~Recipe Review~ I have to say this was a FABULOUS meal! I heard Jim mumble "amazing" under his breath as he ate it.
We have already decided to make this recipe for our Christmas Dinner this year!

If you would like to make this wonderful dish.....click here for the recipe.