LINGUINE CON GRANCHIO E ZUCCHININE LINGUINE WITH KING CRAB AND ZUCCHINI
意式扁面配帝王蟹和节瓜

柠檬1个

芹菜100克

欧芹叶20克

活帝王蟹1只

大蒜2瓣

辣椒1个

节瓜200克，切丝

白兰地100毫升

橙皮5克

橄榄油100克

意式扁面320克

乌鱼子[1]10克

盐适量

白胡椒适量

海胆，根据个人口味准备

1 lemon

100g celery

20g flat leaf parsley

1 live king crab

2 garlic cloves

1 chilli

200g zucchini, julienned

100ml brandy

5g orange zest

100g olive oil

320g linguine verrigni

10g bottarga

Salt, to taste

White pepper, to taste

Sea urchins, to serve

制作

在一口大锅中倒入水，加入对半切开的柠檬，放入芹菜和欧芹叶，煮沸后加入帝王蟹煮6分钟。随后将帝王蟹捞出，放入冰水中。

剥出蟹肉，摘下蟹腿，小心去除所有的蟹壳。

在平底锅内放入大蒜、辣椒、节瓜丝，翻炒后加入蟹肉，并淋上少许白兰地，继续翻炒几分钟，让酒液完全挥发。加入橙皮，用盐和白胡椒调味。

将意式扁面在沸水中煮7分钟后捞出，与蟹肉、少许煮面水、乌鱼子和橄榄油混合均匀。装盘时可以用蟹腿肉和海胆来点缀。

Prepare the dish

Fill a very large pot with cold water and add the lemon, cut in half, the celery, and the parsley, and bring to the boil. When the water is boiling, add the crab and cook for about 6 minutes. Remove the crab and place in a bath of ice water.

Remove the crab meat from the body and the legs, and then carefully remove all the filament and shell.

In a sauté pan, heat a little olive oil and add the garlic, the chilli, and the zucchini. Add the crab meat and sprinkle with brandy, then cook for a few minutes to let the alcohol evaporate. Add the orange zest and season well with salt and white pepper.

Cook the linguine for about 7 minutes in a large pot of boiling water. Strain the pasta and mix it with the crab, a touch of the cooking water, the bottarga, and the olive oil. Garnish with some pieces of crab leg meat and sea urchins.