river cafe crab linguine
If nothing else, it might finally shame the weather into behaving a little more appropriately. Anyway, I digress: the stock is lovely, but I think you can achieve a far greater intensity of flavour with brown crabmeat at rather less cost to your own time. If nothing else, it might finally shame the weather into behaving a little more appropriately. As simplicity is key here, I'm not sold on the River Cafe's shaved fennel. Whatever the heavens may think, now the last sugary crumbs of Easter bunny are but an irritating stain on the sofa cushions, it is time to put away wintery things, and turn our attention to lighter, more spring-like fare. Old Market House crab linguine. Sauv.

For Sunday Lunch bookings please call the restaurant on 020 7386 4200. In contrast, River Cottage's fresh tomatoes are bland and mushy, giving the whole dish a rather grainy texture: their inferior April ripeness is clearly partly to blame, but it would take some seriously flavoursome tomatoes to come up to scratch in this context. Which dishes are guaranteed to bring a splash of sunshine to your dining table? Grate the zest of the lemon, and squeeze the juice.

hatever the heavens may think, now the last sugary crumbs of Easter bunny are but an irritating stain on the sofa cushions, it is time to put away wintery things, and turn our attention to lighter, more spring-like fare. Tom Aikens, for example, deploys vast numbers of shallots in the recipe in his book Fish, and their sweet, winey flavour completely takes over, giving the dish an oddly French character. Sign up to our newsletter. )2016Antinori270.00, 960Vigna D'Alceo (Cab./Petit Verdot)2011Castello dei Rampolla320.00, 838Cepparello 1.5L2015Isole e Olena380.00, 531Rosso di Montalcino2016La Potazzine64.00, 532Rosso di Montalcino 'Ginestreto'2017Fuligni84.00, 536Brunello di Montalcino 2015Fossacolle110.00, 826Brunello di Montalcino 2013Fuligni130.00, 540Brunello di Montalcino 2014Le Chuise145.00, 803Brunello di Montalcino 2015Constanti190.00, 534Brunello di Montalcino 2007Valdicava240.00, 524Brunello di Montalcino2009Cupano290.00, 537Brunello di Montalcino 2012Paradiso di Manfredi300.00, 827Brunello di Montalcino Riserva2010Costanti330.00, 862Brunello di Montalcino-Rennina2011Pieve Santa Retistuta-Gaja350.00, 560Brunello di Montalcino 2012Cerbaiona350.00, 964Brunello di Montalcino Riserva1997Biondi Santi950.00, 954Tosacana IGT-Case Basse2008Soldera750.00, 519Vino Nobile di Montepulciano 2016Dei60.00, 520Vino Nobile di Montepulciano- Maestro2013Palazzo Vecchio66.00, 504Morellino di Scansano2018Castello di Romitorio40.00, 545Rocca di Frassinello 2016Rocca di Frassinello 88.00, 597Rocca di Frassinello2006Rocca di Frassinelo 150.00, 541Le Volte dell'Ornellaia2018Tenuta dell'Ornellaia62.00, 572Tassinaia (Cab.Sauv./Sangiovese/Merlot)2015Castello di Terriccio70.00, 902La Serre Nuove2016Tenuta dell'Ornellaia134.00, 851Sassicaia (Cab.Sauv./Cab.Franc) 37.5cl2012Tenuta San Guido180.00, 853Ornellaia 37.5cl2013Tenuta dell'Ornellaia180.00, 951Guado al Tasso2007Belvedere,Antinori300.00, 581Lupicaia (Merlot/Petit Verdot/Cab Sauv)2006Castello del Terriccio300.00, 841Sassicaia (Cab.Sauv./Cab.Franc)2012Tenuta San Guido390.00, 901Ornellaia 2012Tenuta dell'Ornellaia430.00, 861Masseto (Merlot)2006Tenuta dell'Ornellaia1400.00, 324Lagrein Riserva -Amperg2016Klaus Lentsch60.00, 323Pinot Nero (available chilled)2018Franz Haas74.00, 331Villa Gresti di San Leonardo2014Guerrieri - Gonzaga76.00, 912San Leonardo2013Guerrieri - Gonzaga152.00, 661Sagrantino-Contrario2015Antonelli58.00, 659Sagrantino di Montefalco2010Paolo Bea190.00, 304Bardolino(Available Chilled)2018Raval34.00, 309Valpolicella Ca'Fui2018Corte Sant'Alda60.00, 302La Grola (Corvina/Syrah)2016Allegrini68.00, 318Valpolicella Superiore Ripasso2017Corte Sant'Alda90.00, 325Amarone della Valpolicella Classico2014Marion171.00, 307Amarone Della Valpolicella 2011Giuseppe Quintarelli850.00, 31Vin Santo2007Rocca di Montegrossi120.00, 79Occhio di Pernice (Sangiovese)2006Badia A Coltibuono150.00, 54'Solalto' (Traminer/Sauv.Blanc/Semillion)2008Le Pupille45.00, 43Recioto di Soave Classico 'Le Colombare'2015Pieropan66.00, 48Essenzia (Chard/Sauv/Riesling/Gewurz/Kerner)2015Pojer & Sandri70.00, 47'Ben Rye' Passito di Pantelleria 37.5cl2017Donnafugata80.00, 46Vernaccia di Orestano - Riserva*1991Contini135.00, 62Recioto della Valpolicella 'Giovanni Allegrini'2016Allegrini90.00, 35Marsala Superiore Riserva10yrsMarco de Bartoli90.00.

1 fennel bulb 1 garlic clove 1 tbsp fennel seeds 2 dried chillies 1 lemon Extra virgin olive oil 320g linguine 400g crabmeat. I did eat there a couple of times in it’s early days. Slice the bulb as finely as you can across the grain. 5 mins 14 mins 574 kcal 5 mins 14 min 574 kcal SERVES 4 DIFFICULTY EASY SERVES 4 Difficulty EASY Pastas like this have always been my favourite, just those simple but perfect flavour combinations. Meanwhile, heat the olive oil in a frying pan over a medium-low heat and fry the garlic, chilli and fennel seeds for a couple of minutes until soft by not coloured.


Heat 2 tbsp oil in a thick-bottomed pan, add the garlic, fennel seeds and chilli, and cook to soften. We also have ample free parking.

Photograph: Felicity Cloake for the Guardian, from Brixham's Old Market House restaurant. Season to taste, and divide between bowls.

Cook the linguine in boiling salted water for. To enquire about an off-site event, please email Georgia Kirsop at georgia@rivercafe.co.uk.

The River Cafe is now doing "off-site" events, bringing the River Cafe experience to you. Please. I am very keen on their fennel seeds, however: the more intensely sweet, slightly mentholated flavour works better than the fresh stuff here as far as I'm concerned, especially with the chilli and Hartnett's lemon zest. A little fennel is nothing compared to Tom Aikens' sweet and sour cherry tomato and shallot sauce though – great recipe, seasoned with wine and sprigs of thyme, but the poor crustacean doesn't stand a chance. The brown meat, which is stirred into an onion and white wine base, lends the entire dish a rich, crustaceous flavour. Garlic, however, as used with gay abandon by everyone else, seems to be the key to this dish: finely chopped, it melts into the sauce, and the slight heat is an excellent foil to the sweetness of the seafood. If you can get it, however, spider crab would no doubt be most authentic. Add the zest of half a lemon and the juice of all of it, and then stir in the brown crabmeat. Add the crab, lemon juice and zest, and season. In a dish as simple as this, every ingredient must be chosen with care, particularly pungent members of the onion family.


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