Crab Linguine

Bembridge crab is absolutely top drawer; it’s a world class product and just perfect in this simple dish. One pot of mixed crab meat makes a decadent main course for two; the brown meat providing the basis for a deliciously simple sauce and the white flakes providing the finishing touch.

The whole dish can be completed in the time it takes to cook the pasta; linguine is the classic option, providing plenty of surface area for the sauce to cling to, but spaghetti or even penne would also work well. Finish the dish with a smattering of fresh parsley and serve with a large glass of crisp, dry white.

Ingredients

(Serves 2)

200g linguine

1 x tablespoon olive oil

1 x clove garlic (finely chopped)

1 x heaped teaspoon chopped red chilli

1 x 200g pot mixed crabmeat, separated

100ml dry white wine

Small bunch of parsley, chopped

Bring a large pan of salted water to the boil and heat the olive oil in a frying pan large enough to take the cooked pasta.

Cook the pasta as per the packet instructions.

Whilst the pasta is cooking, gently fry the chopped garlic for a minute or two until soft but without taking any colour. Add the chilli and white wine, then the brown crab meat and stir to make a sauce.

Once the pasta is cooked ‘al dente’, drain in a colander, reserving a little of the cooking water, then add the pasta to the frying pan. Stir or toss the pasta to coat with the sauce, adding a splash of the reserved pasta water to loosen if necessary.

Finally add the white crab meat and toss again. Taste for seasoning, then serve divided between two bowls, garnished with chopped parsley and a drizzle of extra virgin olive oil.