Crab linguine with Brockmans Gin recipe

20 April 2017 by
First published: 19 May 2016

This crab linguine with Brockmans Gin recipe makes a glamorous dinner party dish.

The current passion for gin is inspiring food recipes as well as cocktails, and Brockmans Gin, a super-premium 40 per cent ABV gin, is so complex and interesting that it lends itself to recipe inspiration.

This recipe, created by leading London chef, Duncan Impey (head chef at private members’ club, One Alfred Place), brings a taste of summer by the seaside. The complex botanicals and berries in Brockmans Gin perfectly complements the summer flavours of crabmeat, tomatoes and chillies. This delectable pasta dish is quick enough to prepare for a glamorous mid-week supper, yet good enough to serve as an elegant main course when entertaining.

Duncan recommends you seek out unpasteurised crab-meat, which is far superior in taste.

Ingredients (serves 2)

250g good quality, dry linguine pasta

Splash of olive oil

½ banana shallot, diced finely

1 red chilli, de-seeded and chopped finely

½ clove garlic

50ml Brockmans Gin

30ml dry white wine

160g white crabmeat

100g brown crabmeat

10 cherry tomatoes, halved

Grated zest of ½ a lemon and juice of a whole lemon

Handful of flat-leaf parsley, finely chopped

70g butter

Salt and pepper


Heat a large saucepan of water adding a teaspoon of salt and a splash of olive oil. Add the pasta when boiling and cook for 10-12 minutes.

Pick through the white crab meat to ensure there are no fragments of shell.

In a shallow pan, cook the diced shallots, Brockmans Gin, wine and garlic and reduce by half. Set aside.

When the pasta is nearly ready, reheat the shallot and gin mixture; add the butter, tomato halves and chilli and cook for two minutes.

Add the brown crabmeat and stir for 30 seconds. Add the white crab meat, salt and pepper. Stir through and remove from the heat.

Drain the pasta, reserving some of the cooking liquid separately.

Combine the crab mixture with the pasta and gently stir with a wooden spoon.

Toss in the remaining ingredients: the lemon juice and zest and most of the chopped parsley, reserving some to finish.

Check the consistency and add a little of the reserved pasta water to loosen the mixture if necessary. Serve and sprinkle with the remaining parsley. Pour a Brockmans Gin and enjoy…

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