This is a very easy and simple meal, the quantities of ingredients to be used are entirely up to you and your particular taste. As a general rule you will want about ¼ of brown crab meat to ¾ white meat. Introduce the nduja very sparingly: you can always add more if you do not think it is strong enough.
Ready picked crab meat from the fishmongers in The Fish Market
A small amount of brown crab meat from the fishmongers in The Fish Market
Nduja from Relish
Linguine from Relish
Salt and pepper
Bring a large pot of salted water to the boil and then add the linguine. Cook for 10-12 minutes until ‘al dente’.
Roughly cut up the parsley and squeeze the juice of the lemon. Keep both to one side.
Whilst the pasta is cooking, place the brown and white crab meat into a pan, together with a small amount of njuda (you do not want to overpower the crab), warm through (but not cook!) and mix together. Add more nduja if you feel it necessary, salt and pepper according to your taste.
Add the parsley and lemon juice to the crab mixture.
When the pasta is ‘al dente’, drain and pour into a serving bowl. Add the crab meat mixture, parsley and lemon juice to taste. Mix well and serve immediately.