What you'll need:350g spaghetti or linguine600g courgettes, cut into ribbons with a peeler2 chopped garlic cloves2 tbsp olive oil2 x 240g tins of crab meat (or about 500g fresh crabmeat)½ unwaxed lemon, finely grated zest and juice2 tsp dried dillSalt and pepper4 tbsp parmesan to serveTime: 30 minsServes: 4MethodFIRSTCook
What you'll need:
- 350g spaghetti or linguine
- 600g courgettes, cut into ribbons with a peeler
- 2 chopped garlic cloves
- 2 tbsp olive oil
- 2 x 240g tins of crab meat (or about 500g fresh crabmeat)
- ½ unwaxed lemon, finely grated zest and juice
- 2 tsp dried dill
- Salt and pepper
- 4 tbsp parmesan to serve
Time: 30 mins
Cook the pasta in salted boiling water for about 8 minutes, or until al dente. While that’s happening, stick the courgette ribbons in a colander, and sit it over the pasta pot so the veggies steam nicely for about 2 minutes.
Drain the pasta (save a little of the cooking water), and tip into a large saucepan. In a separate frying pan, fry the onion in the oil for a minute or two, then add the oil and the garlic into the saucepan with the pasta. Put on a very low heat.
Toss in the crabmeat, the dill, the courgettes, the lemon zest and juice, and plenty of salt and pepper. Mix until all is hot and combined, then serve in bowls with a sprinkling of parmesan.
This pasta dish will go brilliantly with the burst of freshness and minerality of the Xabregas Estate Riesling 2017 from Mount Barker. You really can’t go wrong with this bottle!
There you have it -- a recipe for Courgette & Crab Linguine!
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