Linguine with Chilli, Crab and White Wine

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Linguine with Chilli, Crab and White Wine

Pasta is often served with heavy, stodgy and creamy sauces.

In Italy they go for much simpler dishes -  this has hardly any ingredients, yet it tastes great; the olive adding a little good fat and the chilli and garlic boosting your metabolism.

By Sophie Michell

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Instructions

  1. 1

    Place a large pan of water on to boil, when at a rapid boil, add salt and then the pasta.


  2. 2

    While the pasta is cooking, heat the oil up in a large frying pan. Add the garlic, then crumble in the chilli, fry for a couple of minutes, but do not get any colour on the garlic.


  3. 3

    Add the crab, lemon and parsley then season well.


  4. 4

    When the pasta is done (this should take about 10 minutes, but read the individual packet instructions and cook al’dente), drain, retaining about 1 tsbp of pasta water and add both to the frying pan. Cook for another 5 minutes and then serve with an extra drizzle of olive oil.


Ingredients

  • 400g linguine
  • 2 tbsp extra virgin olive oil
  • 4 garlic cloves, roughly chopped
  • 1 pinch dried chilli
  • 2 lemons, grated and juiced
  • 1 small handful chopped flat leafed parsley
  • 400g white crab meat

Serves 4

Total time required Total time:

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Recipes published with permission from Sophie Michell.

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