Crab Laksa Linguine with Cherry Tomatoes

This rendition takes the classic components of a laksa—noodles, seafood toppings, and broth—and gives it the pasta treatment. Where there were rice noodles, you’ll find ribbons of linguine. In place of the prawns, tofu, beansprouts and the myriad of Asian toppings, there’s crab meat and tomatoes. Fold it through a punchy, creamy laksa sauce, and you’ll get a deceptively luxurious meal that is as easy to whip up as it is tasty.

crab-laksa-linguine

Crab Laksa Linguine with Cherry Tomatoes

SERVES TIME
2 pax 20 min

INGREDIENTS

  • 1 Homiah Singaporean Laksa Kit
  • 1/3 cup (80ml) water
  • Optional: 1/4 cup (60ml) coconut milk, can be substituted with water
  • 4 oz. (112g) dry linguine, or any other pasta
  • 6 oz. (170g) of canned crab meat, drained
  • 15-20 cherry tomatoes
  • Optional: 2-3 makrut lime leaves, thinly sliced, or 1 sprig cilantro leaves, to garnish

METHOD

  1. Pour the Homiah Singaporean Laksa Kit and water into a pot or saucepan, and place over high heat until it starts to simmer. Add in the crab meat and cherry tomatoes, letting it cook for 3-5 minutes, until the cherry tomatoes are very slightly mushy. Turn the heat down to low, add in the coconut milk, and let it simmer gently for another 5 minutes.
  2. While the crab and tomato sauce is simmering, bring a separate pot of salted water to a rolling boil. Add in the pasta, and cook according to its package instructions until al dente. Strain out the pasta, reserving 1/2 a cup of pasta water. Transfer the pasta into the sauce, take it off the heat, and toss until the pasta is coated in the sauce. If the pasta looks dry, add in some pasta water, 2-3 tablespoons at a time.
  3. Serve the pasta in 2 bowls, and garnish with the slivers of makrut lime leaves or cilantro.
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