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Lyndey Milan & Herbie’s Linguine With Spanner Crab And Lemon Myrtle

Lyndey Milan & Herbie's Linguine With Spanner Crab And Lemon Myrtle
Lyndey Milan

Food Editor

May 24, 2021

Serves 6 – 8
Preparation 5 minutes
Cooking 10 minutes

INGREDIENTS

500g linguine
220 – 250ml pouring cream
325 – 375ml fish stock
½ cup (125ml) white wine
3 leaves fresh lemon myrtle, finely chopped
1 tablespoon (20ml) lemon juice or to taste
500g uncooked spanner crab meat
1 tablespoon dill sprigs
Sea salt and freshly ground black pepper

METHOD
Bring at least 4 litres of salted water to the boil in a large pot. Add linguine, stir and put a lid on the pot until it returns to the boil. Remove lid, stir again and cook until al dente or according to pack directions. Drain.
2 Meanwhile put cream, fish stock and wine into a pan over high heat. Bring to the boil and simmer to reduce. Add lemon myrtle. When thickened and reduced, taste to see if it needs more lemon myrtle and add lemon juice to taste.
3 Add spanner crab meat to the reduced cream mixture and stir to mix well. Cook only very briefly and add dill sprigs, salt and pepper. Add more cream and fish stock if sauce is too dry. Pour over the drained pasta, mix well and serve immediately, topped with extra dill sprigs if desired.

Lyndey’s tip: when cooking pasta, adding olive oil to the water will stop the sauce from adhering to the pasta so it is better to stir until the water returns to the boil.
Herbie’s tip: when stripping the dill, or any herb, pull leaves upward.

Note: Australian measurements 1 tablespoon = 20ml are used throughout.

Lyndey Milan & Herbie’s Moveable Feast

Lyndey-and-

Back in 2015, Lyndey Milan was joined by her long-term friend Ian “Herbie” Hemphill to take a culinary road trip in Edna, through Queensland, northern and southern NSW and on to Tasmania revealing not only the ingredients to cook but also the colourful characters and ideas that inspire them.

The show had eight half hour episodes featuring the dynamic duo’s adventures in Byron, the Sunshine Coast, Riverina, Tasmania and the Hawkesbury.

Take a look at the trailer…

What do you think of the trailer? Tell us below!…

ABOUT THE AUTHOR

By Lyndey Milan

Food Editor

Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz. A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years. Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted eight television series including Lyndey Milan’s Taste of Australia which won Best Food TV at The Gourmand World Awards in 2016.. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years! She is an experienced traveller, hosting bespoke international tours and cruises. In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards. In 2019 she was honoured as Legend of the Vine by Wine Communicators Australia. She is also the Food editor of TheCarousel.com. More at www.lyndeymilan.com

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