MenuMenu

Cornish Crab, Black Linguine and Overnight Tomatoes

Cornish Crab, Black Linguine and Overnight Tomatoes
This dramatic seafood dish features homemade squid ink black linguine, tossed with sweet, slow-roasted cherry tomatoes, succulent Cornish crab, and a hint of chilli and garlic. Finished with rocket, basil, and lemon zest, it’s a feast for the senses.

Preparation time
Overnight
Cooking time
Over 2 hours
Serves
Serves 4
Dietary
Dairy-free
Paul AinsworthBy Paul Ainsworth
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

Nutri-Score AThis Cornish crab, black linguine and overnight tomatoes dish scores a Nutri-Score A. The recipe is packed with protein from the crab, healthy fats from pine nuts and olive oil, and plenty of vegetables. The use of fresh herbs and minimal added fats keeps it light and nutritious.

Equipment

Ingredients

For the overnight tomatoes

  • 14 vine-ripened cherry tomatoes, halved
  • 2 garlic cloves, very thinly sliced
  • 1 tbsp olive oil
  • ½ tbsp sherry vinegar
  • Sea salt and cracked black pepper

For the black linguine

  • 275g ‘00’ pasta flour
  • 1 tbsp extra virgin olive oil, plus extra
  • 2 free-range eggs, plus 3 egg yolks
  • ½ tbsp squid ink
  • Pinch salt

For the Cornish crab

  • 3 tbsp extra virgin olive oil
  • 40g pine nuts
  • 2 red chilli, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 tbsp lemon juice
  • 150g white crab meat
  • 75g rocket
  • 10g fresh basil, torn
  • 1 lemon, zest only
  • Sea salt and cracked black pepper

Method

1. Prepare the overnight tomatoes

  1. Preheat the oven to its lowest setting (about 70°C/50°C fan/Gas ¼).
  2. Place the halved cherry tomatoes on a baking tray. Top each half with a sliver of garlic.
  3. Season lightly with salt and pepper, drizzle with olive oil and sherry vinegar.
  4. Bake for around 6 hours, until the tomatoes are intensely flavoured and semi-dried.

2. Make the black linguine dough

  1. In a food processor, combine the flour, extra virgin olive oil, and a pinch of salt. Pulse to mix.
  2. In a bowl, whisk together the eggs, egg yolks, and squid ink.
  3. With the food processor running, slowly add the egg mixture to the flour until the dough just comes together.
  4. Tip the dough onto a clean surface and knead well for a few minutes. Wrap in cling film and chill for at least 20 minutes.

3. Roll and cut the pasta

  1. Use a pasta machine to roll out the dough. Attach the linguine cutter and cut into long strips.
  2. Hang the pasta over a clothes hanger or pasta rack for 20 minutes to dry slightly.

4. Cook the pasta

  1. Bring a large saucepan of salted water to the boil. Cook the linguine for about 1 minute.
  2. Drain in a colander and rinse under cold running water (reduce the pressure with your hand to protect the pasta).
  3. Drain well and toss with a little extra virgin olive oil to prevent sticking.

5. Prepare the Cornish crab sauce

  1. Heat extra virgin olive oil in a large shallow casserole pan over medium heat.
  2. Add the pine nuts and toast until golden. Stir in the chilli and garlic and cook for a minute.
  3. Add the overnight tomatoes and lemon juice, season with salt and pepper, and stir.
  4. Add half the crab meat and stir gently.
  5. Add the cooked pasta and toss to heat through.
  6. Stir in the rocket, basil, and lemon zest.
  7. Remove from the heat and transfer to a serving dish. Top with the remaining crab meat.

Serve immediately, placing the pan in the middle of the table for everyone to help themselves.

Suggested Wine Pairing

This seafood pasta pairs beautifully with crisp, aromatic white wines that highlight the fresh crab and tomatoes. Here are three excellent options under £12.50:

  • Majestic: La Patache Sauvignon Blanc  – Zesty and refreshing, it complements the crab and lemon zest.
  • Tesco: Finest Vermentino –  Light and citrusy, perfect with the chilli and basil.
  • Sainsbury’s: Taste the Difference Pinot Grigio  – Crisp and clean, it balances the richness of the crab and pine nuts.

What can you serve with this

  1. Freshly baked bread – Ideal for mopping up the delicious sauce.
  2. Green salad – A simple salad adds freshness and crunch.
  3. Grilled asparagus – For a seasonal, colourful side.

FAQs for Cornish Crab, Black Linguine and Overnight Tomatoes

  • Can I use shop-bought squid ink pasta? Yes, but homemade is worth the effort for flavour and texture.
  • Is this recipe gluten-free? No, unless you use gluten-free pasta flour.
  • Can I use other seafood instead of crab? Prawns or lobster would work well, but crab is traditional.
  • How long do the overnight tomatoes last? Store in the fridge for up to 5 days in a sealed container.
  • Can I make the pasta ahead? Yes, but cook just before serving for best results.
  • What if I can’t find squid ink? Some fishmongers or online retailers sell squid ink; otherwise, use regular pasta and enjoy as a different dish.
  • Is this dish spicy? It has a gentle heat from the chilli, but you can adjust to taste.
  • Can I use dried tomatoes instead? Overnight tomatoes have a unique flavour, but sun-dried tomatoes can be used in a pinch.

Nutri-score Health Check

This Cornish crab, black linguine and overnight tomatoes scores an A on the Nutri-Scale.

Positive Factors: The dish is rich in protein from the crab, contains healthy fats from pine nuts and olive oil, and is packed with vegetables and fresh herbs. The use of minimal added fats and plenty of fresh ingredients keeps it nutritious.

Negative Factors: Very few—just enjoy in moderation as part of a balanced diet.

This score has been automatically calculated from the ingredients in the recipe and is only a guide.

You may also like...

scroll to top