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Reader Treats Just For You!

Need a speedy supper?

Fresh from the Dartmouth Food Festival, Sophie Michell steps up to the, err, plate, with a tasty recipe.

chefs

Clockwise, from top left: Romy Gill [Photography credit: Original Image Photography], Dan Saladino [Photography credit: Original Image Photography], Olia Hercules [Photograpy credit: Olia Hercules], Mindful Chef [photography credit: Mindful Chef]

Huzzah! wasn’t the Dartmouth Food Festival great this year?  A cracking – and mostly freeeee – highlight on the culinary calendar, I went, ate, drank, listened and, even learned a thing or two (whilst bribing the Mudlet with ice cream and biscuit decorating).

Sophie Michell

Credit: Original Image Photography

One of the lovely contributors, the super-talented private chef to the stars, author, caterer and TV personality  Sophie Michell kindly passed us a delicious-sounding speedy supper recipe. She’s nice like that. Pass me a fork, someone.  I’m going in.  Over to you, Sophie!

Devon Crab, samphire and Chilli Linguine

crab linguine

I love this dish as it epitimises what good food is to me, simple but precise cooking, with the best ingredients and massive flavours.  But also Crab and Dartmouth go hand in hand in my mind. On my Honeymoon we drove by here, bumped into Mitch Tonks and ended up helping out at the Dartmouth Crab Festival all day. Not sure my husband could believe that we were cooking on our honeymoon, it was great though and we loved it!

Ingredients (serves 4):

250g dried linguine

100ml extra virgin olive oil

4 garlic cloves

1 tsp dried chilli flakes

50ml white wine

1 lemon

2 handfuls of samphire

1 handful of chopped flat leaf parsley

200g of brown crab meat

200/300g of white crab meat

1 knob butter

sea salt and pepper

 

The method:

Place a large saucepan of water on to boil and add salt.  Once it’s reached a rapid boil, add the linguine and press down till the water covers it. Cook according to packet instructions, but DO NOT overcook, you want it still with a bite.

Then take a large, deep frying pan on the heat and add the oil, bringing to a medium heat. Finely chop the garlic and add to the oil along with the chilli flakes. Cook on a gentle heat for about 5 minutes, you want it cooked and translucent, not at all burnt.

Next, add the white wine, butter, lemon juice and samphire, cook for a few more mins, then add the brown crabmeat and stir well. Season with salt and pepper and then add the pasta, along with a little of the cooking water. Mix well, whilst still on the heat, add the white crab and parsley. Check the seasoning again, add a splash of oil and serve!

dartmouthfoodfestival.com

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