Campfire cooking – shoreline crab linguine and wild garlic

This is a Hebridean pimped version of the Italian favourite so it can easily and quickly be knocked up on a remote shoreline or cliff top.

The original Italian version of this recipe uses a rocket garnish which I normally replace with wild ramsons garlic picked fresh from the shoreline. Attempting to keeping rocket or any other loose leaved salad garnish fresh in the hold of a sea kayak during the heat of summer is only to end in disappointment.

Catching the crab is an entirely separate affair. These underwater battle tanks have strong opinions regarding being taken from their sea bed home – click here to see how to catch a brown crab.

Red pesto (Feeds 4)

– 500g of sun-dried tomatoes, in oil
– 100g of garlic purée
– 20ml of lemon juice
– 500ml of olive oil
– 250g of pine nuts, toasted


– 2 carrots, cut into matchsticks
– 1 onion, sliced
– 3 celery sticks, sliced
– 1 leek, green leaves only, sliced
– 500g of butter


– 300g of linguine
– 5l of water
– 200g of table salt

To serve

– 1 red onion, thinly sliced
– 2 spring onions, thinly sliced
– 4 cherry tomatoes, halved
– 50g of wild garlic
– 1 tbsp of crème fraîche
– 10g of pine nuts
– 1 lemon
– 50g of white crab meat, picked and cooked
Olive oil
Vegetable oil
– 1 red chili, sliced at an angle
– 50g of chopped flat-leaf parsley


  1. Pesto. Blitz a third of all the ingredients apart from the olive oil with pestle and mortar until a paste forms. It is best to make the pesto in three batches, so only use a third of your ingredients at a time
  2. Slowly pour a third of the oil into the mortar and blitz. Repeat these steps until all ingredients are used then set-aside
  3. For the emulsion, melt half the butter in a hot pan until it starts to foam. Add the carrots, onion, celery and leek, season the mixture and cook until golden brown. Fill the pan with cold water and bring to the boil
  4. Simmer this vegetable stock for 20 minutes, then strain off the vegetables. Return the liquid to the heat, whisking in the remaining butter until smooth and emulsified
  5. To cook your pasta, bring 5 litres of water to the boil in a large pan and add the salt. Separate the pasta as you drop it in and leave to cook for about 4–5 minutes. Strain off the pasta and add a little olive oil to stop it from sticking together
  6. Add a little vegetable oil to a hot sauté pan and add the red onion and spring onion. Once golden brown, add pine nuts and sliced chili. When pine nuts have begun to colour, deglaze pan with 50g of your vegetable emulsion
  7. Squeeze in juice of half a lemon and bring to boil. Add 1 1/2 tablespoons of red pesto with the crème fraîche and mix thoroughly. While sauce is coming back to boil, drop the linguini into a pan of boiling water to heat up
  8. Once sauce thickens, add parsley along with drained hot pasta. Toss in pan to ensure pasta is well coated
  9. Using tongs, twist pasta to give it shape and place in a bowl. Sprinkle the white crab meat over the top along with the cherry tomatoes and rocket, then finish with a final splash of olive oil and lemon juice

This pasta recipe is a wonderful source of slow release energy carbohydrate suitable for long paddling stints across open water.

Octane offers gastro wilderness expeditions and, employing Octane’s Eight* methods of sourcing wild food for the pot, we eat the world’s best food, ocean fresh**.

*Octane’s Eight is our philosophy. We believe our travelling guests, being closest to the world’s wildest fresh foods, might quite like to eat the world’s wildest fresh foods.
1. we line fish, 2. we lobster pot, 3. we spear fish, 4. we sea forage, 5. we land forage, 6. we stalk, 7. we seed the sea, 8. we seed the land. Why is it campers and ramblers feel obliged to consume biltong, baked beans and instant coffee?

**The term fresh fish is of course relative. On the high-street, at supermarkets and in city restaurants fresh fish really means days old so, when patiently waiting for your number to be called at the fish-counter, be ready to ask where your fish is from and how many days ago it was likely caught. Supermarkets invent terms to suit their needs and, as a discerning consumer, it really is your right to challenge nonsense. At Octane we have therefore made a new, differentiated and entirely transparent definition – Ocean fresh. Simply put, it means caught, prepared, cooked and eaten same-day.

See ocean fresh in practice with the post ‘Drive through calimari’ – ocean fresh calimari caught, cooked and served in under an hour

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