A seafood “extravaganza” …
With razor clams, fresh crabs + samphire from Mark White aka MarkyMarket “your man at the market”. Market in this case being Billingsgate (fish) and Smithfield (meat).
email@example.com 07939 526 202 or follow Mark on Twitter @markymarket.
I think I may calling Mark on a lot when I embark on my “Look Local” campaign on the 1st of July. My quest is to shop locally and avoid the supermarkets for fresh food – and I’ll be reporting here on how I get one.
If you want to find out more visit the Women’s Food & Farming Union London branch’ website www.wfulondon.org.uk .
I hope you will join the “look local” campaign for the opportunity to (re)connect with your local community + retailers, support British farmers +_ growers and help to reduce our collective carbon footprint.
Back to the goodies:
On Friday we ate the steamed razors with candele lunghe (literally “long candles”) 50cm long tubes of pasta which you break/smash into pieces over boiling water.
I sweated the garlic in olive oil in a pan large enough to hold the razors, then added the chilli and a glass of white wine and brought that to a simmer. Added the razors and just as the shells were opening after a couple of minutes (a sign that the shellfish is cooked) chucked in 2 handfuls of samphire.
Mixed with the cooked candele lunghe (which were roughly the same size as the razors) they made a delicious “hands-on” meal.
Fingerbowls with plenty of lemon + large napkins a must!
And on Sunday I used the crabs (ready cooked to make life easy, but you could buy live ones + boil your own) to make crab linguine.
For 2 generous portions you’ll need:
250g of dried linguine (I like de Cecco – widely available)
2 small crabs, the brown (which has the most flavour) + white meat picked out of the shells
1 clove of garlic, very finely chopped
3/4 tsp dried chillies (or you could use small fresh red chilli, finely chopped)
juice of 1 lemon
handful of flatleaf parsley, finely chopped
seasalt, freshly ground black pepper
2 tbsp of olive oil
This is what you do:
1. Mix the brown + white crabmeat and any juices from the shells
2. add the chilli, lemon juice, garlic, parsley and olive oil
3. cook the linguine until al dente (c 10 mins)
4. stir into the crab mixture but don’t re-heat
4. check the seasoning + serve immediately