Jono & Jules do food & wine

A fresh tasting seafood pasta dish.

Wine Suggestion: We’re not huge fans of Prosecco generally as there’s an awful lot of very ordinary stuff being sold. However, if you have a good one to hand, like the Nino Franco Rustico, then you’ve found your crab linguine match.

Crab Linguine with Chilli & Parsley – serves 4

• 400g linguine
• 4 tbsp olive oil
• 1 red chilli, deseeded and chopped
• 2 cloves of garlic, finely chopped
• 1 whole cooked crab, picked, or about 100g brown crabmeat and 200g fresh white crabmeat
• 5 tbsp white wine
• a small squeeze of lemon
•  a large handful parsley leaves, very finely chopped

Bring a large pot of salted water to the boil and cook the linguine for a minute less than indicated on the pack.

Meanwhile, gently heat 3 tbsp of olive oil with the chilli and garlic in a large wide pan. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spoon to mash it up to make a thick sauce.

When the pasta is ready, turn off the heat. Place the crab sauce over a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.

Remove the pan from the the heat and add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together, adding a drop of pasta water if needed to loosen. Taste for seasoning and add a small squeeze of lemon. Serve immediately drizzled with the remaining oil.

(Original recipe from BBC Good Food)