Servings: 6 – 8
Preparation Time: 5 minutes
Cooking Time: 10 minutes
220 – 250ml pouring cream
325 – 375ml fish stock
½ cup (125ml) white wine
3 leaves fresh lemon myrtle, finely chopped
1 tablespoon (20ml) lemon juice or to taste
500g uncooked spanner crab meat
1 tablespoon dill sprigs
Sea salt and freshly ground black pepper
- Bring at least 4 litres of salted water to the boil in a large pot. Add linguine, stir and put a lid on the pot until it returns to the boil. Remove lid, stir again and cook until al dente or according to pack directions. Drain.
- Meanwhile put cream, fish stock and wine into a pan over high heat. Bring to the boil and simmer to reduce. Add lemon myrtle. When thickened and reduced, taste to see if it needs more lemon myrtle and add lemon juice to taste.
- Add spanner crab meat to the reduced cream mixture and stir to mix well. Cook only very briefly and add dill sprigs, salt and pepper. Add more cream and fish stock if sauce is too dry. Pour over the drained pasta, mix well and serve immediately, topped with extra dill sprigs if desired.
Lyndey’s Note: When cooking pasta, adding olive oil to the water will stop the sauce from adhering to the pasta.
Herbie’s Tip: When stripping the dill, or any herb, pull leaves upward.
*Note: Australian measurements 1 tablespoon = 20ml are used throughout.