Fresh Crab Pasta

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400g linguine/pappardelle

A knob of butter

1tbsp olive oil

4 garlic cloves (crushed)

A large thumb of fresh ginger (peeled and finely chopped)

1 red chilli (finely chopped, add seeds for extra heat)

15 cherry tomatoes (quartered)

1 lemon (zested & juiced)

Sea salt & black pepper

100g fresh brown crabmeat & 200g fresh white crabmeat

150ml white wine

Large bunch of flat-leaf parsley (finely chopped)

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Depending on whether you are using fresh pasta or dried you will need to time your pasta cooking so you can add it immediately from it’s cooking water into your sauté sauce pan, this dish only takes a few minutes to assemble so timing is key!

In a large sauté pan, over a medium heat, add the butter and olive oil, once it’s sizzling, add the garlic, ginger, chilli, cherry tomatoes and lemon zest, soften for 2 minutes and lightly season at this stage.

Then add the brown crabmeat, cook for 1 minute, then turn up the heat, pour in the white wine and stir, ensuring the alcohol boils off.

Turn the heat down to low-medium and using tongs transfer the cooked pasta straight from it’s water into the sauté pan, you can spoon in some extra pasta water to loosen the sauce. Add in the white crabmeat, chopped parsley and lemon juice and toss well. Leave for a minute, so the crabmeat heats through, season to taste and serve straight away with a green salad!

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