Salmon skewers dill sauce (Print Version)
# Ingredients:
01 -
1 tbsp olive oil.
02 -
1 tbsp unsalted butter.
03 -
1/4 tbsp sugar.
04 -
3 minced banana shallots.
05 -
3 finely chopped garlic cloves.
06 -
1/4 tsp salt.
07 -
400 g linguine pasta.
08 -
4 ripe tomatoes, diced and seeds removed.
09 -
200 g white crab meat.
10 -
200 g brown crab meat.
11 -
1 tbsp lemon juice.
12 -
120 ml dry white wine or vermouth.
13 -
4 tbsp grated parmesan.
14 -
2 tbsp freshly chopped flat-leaf parsley.
15 -
Chili flakes for garnishing.
# Instructions:
01 -
Heat up the olive oil together with the butter in a large pan. Stir in the shallots, garlic, sugar, and salt. Cook everything gently for 5 minutes until the shallots soften.
02 -
Stir in the diced tomatoes and cook for 1 minute. Pour in the wine and lemon juice, then let it bubble for about 5 minutes until the wine smell fades.
03 -
Gently stir in the brown crab meat so it blends into the sauce.
04 -
Meanwhile, cook the linguine in salty water following the instructions on the package. Save about 120 ml of the starchy water before draining.
05 -
Toss the drained linguine into the sauce along with the white crab meat and grated parmesan. Use some of the pasta water to loosen the sauce if it's too thick.
06 -
Mix in the chopped parsley, do a quick taste test, and adjust the seasoning if needed. Serve with chili flakes and a sprinkle of extra parsley on top.
# Notes:
01 -
Reserved pasta water helps tweak the sauce's texture just right.
02 -
White crab meat is added last to keep its delicate flavor.