Categories: May

Ingredients

• 500g linguine
• 120ml Italian olive oil
• 1 garlic clove, finely sliced
• 1 medium-hot red chilli, deseeded and finely sliced
• 150ml dry white wine
• 3 tbsp chopped fresh flatleaf parsley
• 20 cherry tomatoes, halved
• 200g cooked white crabmeat
• rocket leaves, to serve
• lemon wedges, to serve (optional)

Directions

1. Put a large pan of water over a high heat. Once boiling, add some salt and the pasta and cook for 8-10 minutes, until al dente. Drain.

2. Meanwhile, put the oil in a large frying pan over a medium heat. Add the garlic and chilli and fry for about 20 seconds, stirring. Add the wine, parsley and tomatoes, season, and simmer for 2-3 minutes, until the sauce has reduced slightly.

3. Add the pasta to the sauce along with the crabmeat. Mix well, allowing the crab to heat up and the linguine to absorb all the flavours. Remove from the heat, then divide between warm bowls. Serve with rocket and lemon wedges, if you like.

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