Camden New Journal - Recipe for Linguini with Crab and Chilli By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 26th August 2008

Excellent gastro pub grub really takes the biscuit

Clare Latimer revisits an old haunt and finds much to recommend the food on the edge of the Heath

I HAD not been to the Old Bull and Bush in North End Road for probably 30 years until this week.
What a change and how well it has been designed. Nooks and crannies with open fires, comfy stripy chairs, posh dining area and raised up bar food area.
They are partnered with the Freemasons Arms in Downshire Hill, which is also good, but this one takes the biscuit. The menu is generous with many chapters such as Stove and Sharing plates sections along with Grills, Fired Pizza and more.
I will certainly go back and this week I am going to give you two recipes of the kind you could eat there.

Linguini with Crab and Chilli
My friend Marc had this dish and because we were chatting so much I forgot to stab my fork into his delicious mound of pasta so I am not sure if the crab was fresh or pasteurised.
In this recipe I am using our ‘straight from the sea Cornish crab’.
We always have it in our shop if you are stuck.
Whatever the answer – it all vanished fast from Marc’s plate.

Ingredients - Serves 2
225g dried or fresh
inguine;
One tbsp chilli or olive oil;
Two cloves garlic, peeled and crushed;
One red chilli, very finely chopped;
175g white and brown crab meat;
Six cherry tomatoes, quartered;
Juice of one lemon;
Two tbsp crème fraiche
Salt and freshly ground black pepper;
One tbsp coriander, chopped.

Method
Place the linguine into a pan of boiling, salted water and cook for as long as instructed on the packet.
Heat the oil in a frying pan, add the garlic and chilli and cook for three minutes.
Add the crab meat, cherry tomatoes, lemon juice and stir in the warm pasta and crème fraiche.
Season with salt and pepper and finally sprinkle over the chopped coriander. Serve straight away.

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