Crab Linguine with Chicken Pieces

Crab Linguine was one of my wife's most favourite pre-paleo foods. Simply, it is crab meat tossed into fresh boiled linguine with chilli and coriander - gorgeous, yes! But, not paleo.

I am not much in favour of imitating pre-paleo dishes; supplementing one non-paleo ingredient for another is not within the nature of going paleo. That said, juliennes of courgette are very tasty in their own right.

So, let's build the dish ...

Use some chicken pieces that have been pre-cooked and simply dust them in some kind of spices - I used Cayenne Pepper and Celery Salt, rather than just plain old salt and pepper. Drizzle a little oil over and bake in an oven at 200C for around 20 minutes. I used avocado oil.

Meanwhile, julienne some courgettes and segment some cauliflower. Put the cauliflower on to boil.

In a frying pan, heat up some oil - I used avocado oil. Toss some crab meat in the oil and keep it moving until it colours up a little. Add the courgette at this point and keep tossing the food in the pad, much akin to making a stir-fry.

Add in a good handful or coriander and whichever chillis you like - I used a Scotch Bonnet.

Serve up with the Crab Linguine towards the side of a wide bowl, place the chicken pieces and then the cauliflower.

Personally, I think a dramatic improvement of this dish would be a few pieces of avocado and some pine nuts. Chicken and crab works very well indeed; a greater variety of vegetables, such as some broccoli in the mix would have been nice as well.

As a dish it worked well ... hungry people may want more, and more variety. Of course, leave off the chicken and vegetables, serving the Crab Linguine as a starter.