- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large shallot, finely chopped, or 100g frozen chopped onion
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 fat garlic cloves, crushed, or 1 tbsp crushed garlic paste
- 1 small red chilli, deseeded and chopped or ½ tsp chilli flakes
- 43g can dressed crab
A crustacean that has its skeleton on the outside protecting a soft, flavoursome flesh. There…
- 400g can cherry tomatoes in juice
- pinch of sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 50ml single or double cream (optional)
- 200g linguine
- 170g can crabmeat chunks in brine, drained
- handful parsley or basil, leaves only, roughly chopped (optional)
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat the oil in a large frying pan and boil the kettle for the pasta. Add the shallot to the oil and gently sizzle for 5 mins until soft. Add the garlic and chilli, and cook for another 1-2 mins.
Tip the kettle of hot water into a large pan, add the pasta and cook following pack instructions. Meanwhile, add the dressed crab to the frying pan. Drain the tomatoes over a bowl and tip the juice into the pan. Add the sugar, cream (if using) and some seasoning. Bubble gently while the pasta cooks.
Just before the pasta is finished, add the cherry tomatoes and crabmeat chunks to the pan, stir for 1-2 mins, then drain the pasta (reserve a little pasta water) and add this too. Cook everything for another min, adding a splash of pasta water if the sauce looks dry, then season to taste. Stir through the herbs, if you like, and serve.