- 400g linguine
- 4 tbsp extra-virgin olive oil
- 1 red chilli, deseeded and chopped
- 2 garlic cloves, finely chopped
- 1 whole cooked crab, picked, or about 100g/4oz brown crabmeat and 200g/7oz fresh white crabmeat
A crustacean that has its skeleton on the outside protecting a soft, flavoursome flesh. There…
- small splash, about 5 tbsp, white wine
- small squeeze of lemon (optional)
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- large handful flat-leaf parsley leaves, very finely chopped
Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn’t stick.
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. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
When the pasta has had its cooking time, taste a strand – it should have a very slight bite. When it’s ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
Off the heat, add the white crabmeat and 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 claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.
Authentically, pasta is cooked in highly-salted water, so it absorbs the seasoning evenly as it cooks. Add 1 tsp of salt to a large pan – it may seem like a lot, but you won’t use most of the water.