Crab, lemon & chilli linguine

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Crab, lemon & chilli linguine
This simple, healthy pasta dish is packed with flavour and quick to make too. Serve with a simple glass of white wine and imagine you are on the Italian Riviera. Bellissimo!
  • 400g good quality linguine
  • 100ml olive oil
  • 25g unsalted butter
  • 1 banana shallot, finely chopped
  • 2 bulbs garlic, finely chopped
  • 60ml dry white wine
  • 2 tbsp lemon juice
  • 1 medium chilli, finely chopped
  • 2 tbsp chopped parsley, plus extra to garnish
  • 340g white crab meat
  • 50g brown crab meat
  • Sea salt and freshly ground pepper
  • To serve
  • 1 lemon, zest only
  • 4 lemon wedges
1. Cook the linguine al dente, in a large pan of boiling salted water, as per the instructions on the packet. 2. Whilst the pasta is cooking, fry the shallot and garlic over a medium heat in 3 tbsp of the oil and the butter until soft but not coloured (about 3 minutes). 3. Add the wine and reduce to a glaze. 4. Reduce the heat and add the remaining oil, the lemon juice and chilli. Cook for 5 minutes. 5. Stir through the crab meats and parsley and season to taste. The brown meat will create a delicious sauce. 6. Stir the pasta into the sauce until all the strands are well coated. 7. Serve immediately with lemon zest, more chopped parsley and a lemon wedge to garnish.
Prep time: Cook time: Total time: Yield: serves 4