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INGREDIENTS:
450g linguine
5 tbsp Filippo Berio Delicato
Extra Virgin Olive Oil
2 cloves garlic, thinly sliced
6 tbsp dry white wine
240g chopped shelled king
crab meat
3 tbsp chopped fresh parsley
2 fresh red chili peppers, seeded
and sliced
Salt and freshly ground pepper
Linguine
with Crab
servings 4
In large pot of boiling salted water, cook pasta for 10 minutes or until al
dente.
Meanwhile, in large skillet set over medium-high heat, heat 3 tbsp of
Delicato Extra Virgin Olive Oil; gently sauté garlic for 1 minute. Add wine;
cook until reduced by half. Add crabmeat, parsley and chilies; cook for 1
minute or until heated through. Season with salt and pepper to taste.
Drain pasta; toss with crabmeat mixture. Serve with remaining Olive Oil
drizzled over top.
INGREDIENTS:
480g large green olives, such as
Castelvetrano, pitted
7 tsp Fillipo Berio Delicato Extra
Virgin Olive Oil
4 tbsp flat-leaf parsley leaves
2 tsp grated lemon zest
2 tsp fresh lemon juice
Salt and freshly ground black
pepper
4 salmon fillets, preferably
skinless
Lemon wedges, for garnish
Salmon with Green
Olive Pesto
servings 4
Combine the green olives, 5 tsp of Delicato Extra Virgin Olive Oil, the
parsley, lemon zest, lemon juice, 2g salt and a pinch of black pepper in
the bowl of a food processor. Pulse on and off until the mixture is finely
chopped and almost becomes a paste. Transfer the mixture to a small
bowl and season to taste with more salt and pepper. Let stand at room
temperature for at least 30 minutes.
Position an oven rack about 20 cm away from the broiler element and
heat the broiler to high. Line a large, rimmed baking sheet with foil and
lightly brush the foil with some of the remaining olive oil. Set the salmon
fillets, skin side down, on the foil. Lightly brush the salmon with olive oil
and season with salt and pepper. Broil the salmon until it starts to brown
and becomes almost firm to the touch, 4 to 5 minutes.
Transfer the fillets to a serving platter. Stir the olive pesto and spoon it
over the fillets. Serve with lemon wedges and any remaining pesto on
the side.