Name: Crab Linguine
Total time: 25 minutes
Yield: 2
Ingredients: 250g Seggiano Linguine; 1 tbsp Lunaio Chilli Oil; 1 Clove garlic, finely chopped; 100g Brown crab meat; 100g White crab meat; 150g Cherry tomatoes, halved; ½ tsp Seggiano Semi Fresh Parsley; Juice of ½ lemon; Salt and pepper

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Method

Step 1 - Step 1:

Bring a large pan of water to the boil and add a generous pinch of salt. Add the linguine and cook according to the pack instructions until al dente.

Step 2 - Step 2:

Meanwhile, heat the chilli oil in a large pan over a low heat and add the garlic, cook for 2-3 minutes, stirring frequently, until softened but not coloured.

Step 3 - Step 3:

Add the cherry tomatoes and cook for 4-5 minutes until softened then crush with the back of a wooden spoon to release the juices.

Step 4 - Step 4:

Add the brown crab meat to the pan, along with a splash of the pasta cooking water and stir to create a silky sauce.

Step 5 - Step 5:

Once the pasta is cooked, use a pair of tongs to lift the pasta from the cooking water and into the pan with the crab sauce. Stir to coat the pasta, adding a little more pasta water if needed.