Cook with Jamie is one of my favourite cookbooks. I have owned it for years, and I used to cook out of it regularly. The other day, I was fed up with making the same lunch over and over and was looking for something different. I flicked through Cook with Jamie, because Jools' Favourite Sunday Pasta is also one of my favourites. However, this time, my eyes lighted on Jamie's Crab Linguine. I thought that would make for a perfect lunch! You can find the recipe, slightly modified, online here.
I ended up taking the idea of Jamie's crab linguine and making something a little different. I already had spinach fettucine in the pantry, so I used that instead of linguine. Crab meat, even the tinned variety, was outrageously expensive, so I used canned pink salmon instead. I kept the lovely fennel and asparagus and Jamie's dressing of lemon juice and olive oil. The end result is strongly inspired by Jamie's recipe, just with a couple of ingredients swapped out to save some dollars.
This pasta was beautifully light but still tasty. I was very happy with my version of "crab linguine".