light and dark crab meat pasta

Light and Dark Crab and Scallop Pasta

By JR, August 18, 2013

So a little while ago, I went through a huge seafood phase. I went to St Ives with my Aunty, Uncle and Cousins and I encountered some of the most delicious seafood I’d ever eaten. I used to be a huge carnivore so this was a bit of a novelty for me. The weather was pretty grim, and yet I still came out of the whole experience loving St Ives, if for nothing else than good company and delicious food.

Any way, six months ago, seafood pasta possibly wouldn’t have been my first choice. Oh how many years I have wasted! Move forward a few months and I experienced this wondrous delight. I had this cooked for me by a very good friend, who happens to be Sardinian…and an excellent cook, naturally. He made this for me, and a few weeks later I had this intense craving for it again. So, after watching him making it I tried my best to recreate it at my home for my dad and myself.

Light and Dark Crab and Scallop Pasta
Serves three medium sized portions.

2 heaped tblsp dark crab meat
2 heaped tblsp light crab meat
3 or 4 scallops, sliced relatively thinly
2 cloves of garlic, chopped finely
2 small, medium-hot chillis (adjust this to your own tastes though)
Small bunch of fresh parsley, chopped
3 small handfuls of fresh pasta – spaghetti, bucatini, linguine or fusilli bucati work nicely
Small handul of cherry tomatoes, chopped in half
Olive Oil

-It’s incredibly simple to make. Start with a generous glug of olive oil in a deep frying pan, pop it on a medium heat, and when up to temperature, add in the garlic and chilli. Fry for perhaps ten seconds to get it started, then add all the crab meat, cherry tomatoes and parsley.

-Don’t add the scallops just yet, they don’t need that long to cook and if you add it now they’ll be overcooked. Cook for two or three minutes. Watch your clock tick, put some coffee on, decoupage something, I don’t know.
– Put your fresh pasta on to boil (it will only take a few minutes) in a large pot of salted boiling water.
– Add in the scallops, and leave it to sizzle away for a few minutes. Try it! It’s so important to taste when you’re cooking, and a lot of people forget this. A simple adjustment of seasoning can be the difference between a meal being absolutely pants, and spectacular. It literally takes two seconds and basic judgement, so please don’t forget (and no double dipping…unless your friends don’t care…then go nuts).
– You will need the consistency to be quite runny, so if it’s looking a little dry, add more olive oil. It is a very rich dish, beautiful, but rich. So don’t expect to be jumping hurdles afterwards.
– Drain your pasta, toss in your beautiful sauce and serve. With a nice glass of beer (don’t judge me, I’m not much of a wine drinker).

PBK_9949 (4)

And there you go. That’s pretty much it for today, keeping it chilled, keeping it simple. Sometimes that’s all you need.

What do you think?

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