09/07/2020
It’s been a while - I know 😊
I decided to relaunch this page as a purely inspirational page about my beloved Italy ❤️🇮🇹
I’ll share with you everything that inspires me about this amazing country: Personal tips from my tour leader experiences, studies, work and life here. It may be recommendations, places, events, recipes, wines, drinks, cultural & historical inputs and whatever else comes to mind 😅
Please tag along, like and share if you feel inspired to do so 🙏🏻❤️
In the meantime here’s a deliciously tasty and creamy summer pasta recipe you may like...
LINGUINE ALLA CREMA DI GRANCHIO 🦀
(2-3 portions)
5-6 large crab claws
1 can of peeled tomatoes
1/4 l cream
1 clove of garlic
1 glass of white wine
Bunch of parsley
Olive oil
Butter
300 grams of dried linguine pasta
Scrub the crab claws thoroughly under cold running water. Boil them for 4-5 minutes in slightly salted water. Remove from the water and let them cool off for a while. Then, using a hammer, crack open the claws. Remove the meat inside and set apart. Keep all of the shells from the claws in another bowl. These will be used for the sauce also.
After removing the meat from the claws, heat a couple of spoons of olive oil in a pot with a clove of garlic. Remove the garlic clove when the oil is hot and throw in the shells from the claws. Stir and add 4-5 stalks of parsley and 1 can of peeled tomatoes. Stir and add half a liter of water. Let simmer with the lid open for 30 minutes until the sauce is reduced to a creamy thick consistency. Stir from time to time.
Remove the pot from the stove and remove the biggest pieces of claw, letting the sauce drain from them first. Put all of the remaining sauce and shells in a sift and let the sauce drain through it into a bowl. Mash with a spoon to get as much sauce as possible.
Put 2 liters of water and a spoonful of salt in a large pot and bring it to boil.
In a sauté pan, heat some olive oil and a k**b of butter and add the crab meat from the claws. Let it simmer and stir so it doesn’t stick to the pan. Add a glass of dry white wine, let it almost vaporate and then add the sauce from the crab shells. Add 1/4 l of cream and let it all simmer slightly.
Put the linguine in the boiling water and let them boil until nearly al dente.
In the meantime have a taste of the sauce and add a little ground pepper if you like.
When the linguine are almost al dente remove them from the boiling water (using pasta tongs) and put them into the pan with the sauce to let them finish cooking with the sauce.
Add freshly chopped parsley on top and serve with a nice glass of chilled Prosecco or white wine.
Buon appetito! 🍝🦀🥂
