Linguine with crab and chilli
250g linguine (can also use spaghetti)
1 large red chilli, finely chopped
1 large clove of garlic, finely chopped
2-3 tbsp good quality extra virgin olive oil
175ml white wine
handful of fresh parsley, chopped
salt and pepper
Don't be shellfish - make this excellent pasta dish for someone today
Cook pasta in plenty salted water until al dente.
Meanwhile gently fry the chilli and garlic in the olive oil for a few minutes. Turn up the heat and add the wine. Allow to bubble and reduce by half. Add the crab meat and season. Reduce the heat and allow to warm through before checking seasoning and adding parsley.
Drain the pasta and return to the pan. Add the crab meat and toss the pasta to mix. Serve immediately.
Cook's tip
You can use just white meat or a mixture of white and dark. Adding the dark meat will give a stronger flavour.
Tinned crab meat would not work for this recipe.