Cornish crab, black linguine & overnight tomatoes recipe
The night before you want to serve the dish, preheat the oven to its lowest setting – around 70C/50C Fan/Gas ¼.To make the overnight tomatoes, place the cherry tomatoes on a baking tray. Top each tomato half with a sliver of garlic. Season lightly with salt and pepper, then lightly drizzle the sherry vinegar all over the tomatoes.Place the tray in the preheated oven and go to bed. Cook for around 6 hours. Wake up the next morning to the best-smelling kitchen and little red jewels of flavour.To make the black linguine, add the flour, extra virgin olive oil and a couple of pinches of salt to a food processor with a blade attachment and pulse to combine.In a separate bowl, whisk the eggs, egg yolks and squid ink together.Turn on the food processor and slowly add the egg mixture to the flour. Once the mixture starts to crumb, but can be pinched together to form a dough, it’s ready.Tip the pasta out onto a dry surface, bring it together with your hands, then knead well for a few minutes. Wrap the pasta in cling film and chill in the fridge for at least 20 minutes.Once chilled, use a pasta machine to roll out the pasta. Attach the linguine attachment and roll the pasta through the machine again into long strips, then hang over a clothes hanger for 20 minutes to dry.Bring a saucepan of salted water to the boil and cook the pasta for about 1 minute. Drain in a colander and rinse under a running cold tap to cool, holding your hand under the cold water to reduce the pressure so it doesn’t damage the pasta. Once cool, drain well and mix some extra virgin olive oil through it.To make the Cornish crab, place a medium to large shallow casserole-style pan over a medium heat and warm the extra virgin olive oil.Add the pine nuts and stir until golden, then add the chilli and garlic and stir for a minute or so to release the flavour.Add the overnight tomatoes and stir with the lemon juice, a couple of pinches of sea salt and some cracked black pepper. Add half the crab and stir. Next, add the pasta and stir, always keeping the heat controlled. Once the pasta is hot, add the rocket, basil and lemon zest and stir.Take off the heat and place the pan in the middle of the table with the remaining crab meat on top. The night before you want to serve the dish, preheat the oven to its lowest setting – around 70C/50C Fan/Gas ¼. The night before you want to serve the dish, preheat the oven to its lowest setting – around 70C/50C Fan/Gas ¼. To make the overnight tomatoes, place the cherry tomatoes on a baking tray. Top each tomato half with a sliver of garlic. Season lightly with salt and pepper, then lightly drizzle the sherry vinegar all over the tomatoes. To make the overnight tomatoes, place the cherry tomatoes on a baking tray. Top each tomato half with a sliver of garlic. Season lightly with salt and pepper, then lightly drizzle the sherry vinegar all over the tomatoes. Place the tray in the preheated oven and go to bed. Cook for around 6 hours. Wake up the next morning to the best-smelling kitchen and little red jewels of flavour. Place the tray in the preheated oven and go to bed. Cook for around 6 hours. Wake up the next morning to the best-smelling kitchen and little red jewels of flavour. To make the black linguine, add the flour, extra virgin olive oil and a couple of pinches of salt to a food processor with a blade attachment and pulse to combine. To make the black linguine, add the flour, extra virgin olive oil and a couple of pinches of salt to a food processor with a blade attachment and pulse to combine. In a separate bowl, whisk the eggs, egg yolks and squid ink together. In a separate bowl, whisk the eggs, egg yolks and squid ink together. Turn on the food processor and slowly add the egg mixture to the flour. Once the mixture starts to crumb, but can be pinched together to form a dough, it’s ready. Turn on the food processor and slowly add the egg mixture to the flour. Once the mixture starts to crumb, but can be pinched together to form a dough, it’s ready. Tip the pasta out onto a dry surface, bring it together with your hands, then knead well for a few minutes. Wrap the pasta in cling film and chill in the fridge for at least 20 minutes. Tip the pasta out onto a dry surface, bring it together with your hands, then knead well for a few minutes. Wrap the pasta in cling film and chill in the fridge for at least 20 minutes. Once chilled, use a pasta machine to roll out the pasta. Attach the linguine attachment and roll the pasta through the machine again into long strips, then hang over a clothes hanger for 20 minutes to dry. Once chilled, use a pasta machine to roll out the pasta. Attach the linguine attachment and roll the pasta through the machine again into long strips, then hang over a clothes hanger for 20 minutes to dry. Bring a saucepan of salted water to the boil and cook the pasta for about 1 minute. Drain in a colander and rinse under a running cold tap to cool, holding your hand under the cold water to reduce the pressure so it doesn’t damage the pasta. Once cool, drain well and mix some extra virgin olive oil through it. Bring a saucepan of salted water to the boil and cook the pasta for about 1 minute. Drain in a colander and rinse under a running cold tap to cool, holding your hand under the cold water to reduce the pressure so it doesn’t damage the pasta. Once cool, drain well and mix some extra virgin olive oil through it. To make the Cornish crab, place a medium to large shallow casserole-style pan over a medium heat and warm the extra virgin olive oil. To make the Cornish crab, place a medium to large shallow casserole-style pan over a medium heat and warm the extra virgin olive oil. Add the pine nuts and stir until golden, then add the chilli and garlic and stir for a minute or so to release the flavour. Add the pine nuts and stir until golden, then add the chilli and garlic and stir for a minute or so to release the flavour. Add the overnight tomatoes and stir with the lemon juice, a couple of pinches of sea salt and some cracked black pepper. Add half the crab and stir. Next, add the pasta and stir, always keeping the heat controlled. Once the pasta is hot, add the rocket, basil and lemon zest and stir. Add the overnight tomatoes and stir with the lemon juice, a couple of pinches of sea salt and some cracked black pepper. Add half the crab and stir. Next, add the pasta and stir, always keeping the heat controlled. Once the pasta is hot, add the rocket, basil and lemon zest and stir. Take off the heat and place the pan in the middle of the table with the remaining crab meat on top. Take off the heat and place the pan in the middle of the table with the remaining crab meat on top.