Those lucky enough to have travelled to Italy’s sun-kissed coastline will be familiar with the small restaurants that appear on the horizon. As one draws closer, one cannot help but marvel at how beautiful their pale blue facades look against the sun: a sort of seaside fairy tale. But it’s the waft of fresh seafood cooking in the kitchens of these little establishments, often run by local families for generations, that is most captivating. Granchio - “crab” in Italian - is a staple in Italy’s coastal eating spots, where freshly-caught seafood is delivered by local fishermen in the morning, allowing the resident chef to prepare the catch at its freshest.
In this dish, we’ve looked to this wonderfully idyllic scene of the Italian Coast for inspiration, choosing fresh linguine, a pasta shape literally translated as 'little tongues' and known as spaghetti's flatter sibling, as the pasta pairing for this week's seafood show-stopper. Tossed together with this week's fresh linguine is a succulent seafood sauce, made from a base of fresh crab, blushing plump tomatoes and a selection of aromatic herbs. To complete this classic yet flavour-packed dish, we top with a parsley pangrattato. Buon appetito from the seaside.