Jono & Jules do food & wine

This is super simple which is just the treatment that you want to give delicious Lambay Island Crab.

Wine Suggestion: We’re planning a trip to Galicia so are getting in the mood and trying a few Albariños. Tonight somethin a little special, the Pazo Señorans Colección which is 5 years old and all the better for it. Bone dry, but with a depth of fruit and a saline minerality reflecting both sunshine and the Atlantic weather. A delightful match with crab.

Crab linguine – serves 4

• 400g linguine
• 4 tbsp extra virgin olive oil
• 1 red chilli, deseeded and chopped
• 2 cloves of garlic, finely chopped
• 100g brown crabmeat
• 200g white crabmeat
• about 5 tbsp white wine
• small squeeze of lemon
• a large handful of flat-leaf parsley leaves, very finely chopped

Bring a large pan of salty water to the boil and cook the linguine for 1 minutes less than it says on the packet.

Meanwhile, gently heat 3 tbsp of the olive oil with the chilli and garlic in a large pan. Cook 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 remove from the heat and add the brown crabmeat. Use a wooden spoon to mash it into the olive oil to make a thick sauce.

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

Remove the sauce from the heat and add the white crabmeat and parsley to the pasta with a little sea salt. Stir really well, adding a drop of pasta water if needed. Taste for seasoning and add a small squeeze of lemon. Serve immediately drizzle with some more olive oil.

(Original recipe from BBC Good Food.)