Crab Linguine with Chilli & Parsley

Fri, 17 January 2020

Crab Linguine with Chilli & Parsley

(serves 4)

Ingredients:

400g Linguine

4 tbsp Extra-virgin olive oil

1 red chilli, deseeded and chopped

2 garlic cloves, finely chopped

200g/7oz fresh white crabmeat

small splash, about 5 tbsp, whitewine

small squeeze of lemon (optional)

large handful flat-leaf parsley leaves, very finely chopped

Method:

1. Bring a large pan of salted water to the boil and add the linguine. Stir well occasionally so it doesn’t stick.
2. While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably.
3. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine.
4. Simmer everything until the wine and olive oil come together. Then take off the heat and add the crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a sauce.
5. When the pasta is cooked al dente, add it to the pan, reserving a little of the pasta water.
6. Add the parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it’s starting to get sticky.
7. Taste for seasoning and adjust if necessary.  Serve