3. Crab and mussel linguine
Scotland boasts two main species of crabs for export: the brown and velvet crab. Both are certified by the Marine Stewardship Council.
The brown crab (Cancer Pegurus) are traditionally fished by pot and creel, mostly around the west coast and the Scottish isles. They have a very sweet white meat in the claws, while the brown meat in the head is richer and particularly high in omega-3 and other beneficial vitamins and minerals, such as copper (over 50 times the amount found in chicken and important in immune function). Male crabs range from one to two kilograms with an estimated yield of 35 percent.
Popular in Europe, velvet crab are caught in the North Sea and west of Scotland, mainly from inshore waters. They are fished using mobile gear, pots, and creels. Although they have variable availability during the first half of the year, they are widely available from July to December.
Crab and Mussel Linguine (serves 4)
Ingredients:
- 400g Dried linguine
- 4 tbsp Rapeseed oil
- 1 Red chili (finely diced)
- 1 Garlic clove (finely chopped)
- 1 Whole picked crab or 100g brown meat and 250g white meat
- 250g Scottish mussels
- 50ml Good quality white wine
- 1 Roasted red pepper (cut into thin strips)
- squeeze fresh lemon
- 10g Flat leaf parsley (roughly chopped)
Method:
- Bring a large pan of salted water to the boil. Once boiling add the linguine and stir. Cook for 10-12 minutes or follow directions on the packaging.
- For the sauce, heat the oil in a sauce pan and fry the chili, garlic and sliced roasted red pepper for 2-3 minutes, add the white wine and mussels, place on a lid and cook until the mussels steam open. Remove from the heat and stir in the crab meat and the lemon juice.
- Once the pasta has cooked, drain the pasta, mix with the sauce and sprinkle over the chopped parsley.
- To serve place in a warm deep pasta bowl making sure you have plenty of the sauce and mussels in each bowl.
