Summer, and in England at least crab comes into its own. I have used it elsewhere on this blog but sometimes with the heat of some chili and silky smooth pasta it can make a lovely, but light dish. If you want to serve it as a starter then add some cream, which makes the whole thing very rich – I think too rich for a main course. Victoria Moore in her terrific book on wine suggests a Burgundian chardonnay or Chablis goes well with this – as ever she is spot on.
Serves 4
Red Mullet and Pasta
It has been a while since I posted any new cooking, but when something new comes along and tastes as good as this does and is easy to make it has to be shared. Fish in the autumn, usually something with potatoes and cream. However, this light dish is really filling and on the darker nights (at least in England) this bit of colour lightens a mood. This serves two as a large main course, but you could cut back a little and serve four as a delicious starter. It is also quick and easy to make. (Serves 4) Continue reading
This was a bit of a tester to see if it worked, usually the sauce is saffron with fish stock and
Linguine with Scallops and Basil Pesto
cream. But not today – today is a cheat’s meal. The linguine is straightforward, unless you make your own which I have done before and will only do again when the mood takes; pesto you can also make yourself or use it from a jar (well why not provided it’s good quality). The only real cooking in this are the scallops, and if you do it right they can taste sweet, caramelised and full of intense flavours of the sea. Added with the pesto there is a sort of earthiness that works well, even if it is not as light a saffron sauce. If you would like garlic bread to go with this you will find it here.
Cooking At Zero Degrees 