Grilled salmon skewers (Print Version)
# Ingredients:
01 -
1/2 tablespoon unsalted butter.
02 -
1/2 tablespoon olive oil.
03 -
3 banana shallots, finely chopped.
04 -
3 garlic cloves, minced.
05 -
1 teaspoon salt.
06 -
1/4 tablespoon sugar.
07 -
4 fresh tomatoes, diced and seeded.
08 -
120 ml dry white wine or vermouth.
09 -
1 tablespoon lemon juice.
10 -
200 g dark crab meat.
11 -
200 g white crab meat.
12 -
4 tablespoons grated Parmesan.
13 -
400 g linguine pasta.
14 -
2 tablespoons flat-leaf parsley, chopped.
15 -
Crushed chili flakes, for serving.
# Instructions:
01 -
In a large skillet, heat up the olive oil and butter. Toss in the garlic, shallots, sugar, and salt. Let it cook on low heat for around 5 minutes until the shallots soften.
02 -
Add the diced tomatoes and cook for about a minute. Pour in the lemon juice and white wine, then simmer for 5 minutes to cook off the wine's aroma.
03 -
Stir the dark crab meat into the sauce and combine everything well.
04 -
While the sauce cooks, boil the linguine in salted water following the package instructions. Save about 120 ml of the pasta water before draining.
05 -
Stir the cooked pasta into the sauce, tossing in the Parmesan and white crab meat. Use the reserved pasta water to gently adjust the sauce's thickness.
06 -
Mix in the chopped parsley, adjust seasoning if needed, and give it a taste. Top off with chili flakes and a sprinkle of extra parsley before serving.
# Notes:
01 -
Reserved pasta water works like magic to make the sauce the perfect texture.
02 -
Adding white crab meat at the end keeps it tender and flavorful.