The Guardian Australia
·general
·5 hours ago
Chef Rachel Roddy adapts River Cafe crab pasta with tinned meat and
Chef Rachel Roddy shares her adapted version of River Cafe's linguine with crab, using tinned crab meat and an "electric sauce" of olive oil, chilli, parsley, garlic and lemon. Roddy prefers spaghetti over linguine and has made the dish regularly since first encountering it in the 1996 River Cafe Cookbook.
Summary by Glance · The Guardian Australia
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