My boyfriend and I had an amazing trip to Scandinavia for my birthday last month, visiting Copenhagen and Norway. Copenhagen is an absolute mecca for food, you can find anything there, and what struck me was the high quality of ingredients. While we were there we ate at the most amazing restaurant, Gorilla, in the meat packing district which I would highly recommend! We had a 10-course feast which would satisfy even the most greedy piggies (there was also a 15 option if you’re feeling extra hungry!)
After our weekend in Copenhagen, we travelled to Bergen, in Norway. Other than being incredibly beautiful with a UNESCO heritage site on its doorstep, it is hideously expensive! There was a beautiful (but completely unaffordable) fish market really near where we were staying which was fun to see and take inspiration from!
Crabs as big as my head!
Here is an embarrassingly simple, but lovely, crab linguine that we made in our little Air BnB.
This would be great if you are cooking for a large group as you could make the sauce earlier on in the day, then reheat and add the crab at the last minute and just heat through.
Here’s what you will need:
- 170-200g Crab meat- White and dark meat if you like (ratio of 70-30)
- 100g good quality cherry tomatoes. I always find on the vine tastes so much better, but that is just personal choice!
- Lots of garlic, I used 3 cloves but the more the merrier!
- However much chilli you can handle, dry or fresh. I used dry here, but I think fresh would actually give more of a punch…
- Linguine obvs! Around 75g per person
- 1 glass of dry white wine
- Half of a fresh lime, and the other half cut to add as you please when served
If you wanted to you could also add some fresh herbs like parsley or basil for some more colour and flavour…
Finely chop the garlic and fry with the chilli…then add the cherry tomatoes…
Let this all soften on a lowish heat for 5 minutes, then add the wine and turn the heat up slightly to burn the alcohol off.
You only want to heat the crab through as it is already cooked, so add that right at the end for 2 minutes, then mix the sauce with the pasta in the pan like they do in Italy!
…and there you have it! Very simple, but a lovely and fresh dish nonetheless!