Linguine with crab & cream

We always like to buy fresh crabmeat when we are by the coast in the UK or Italy. The combination of a little dark meat with the white is superb and gives a richer texture and fuller flavour than the white alone. The sauce uses a battuto base (an Italian term which is also called soffritto, meaning a mixture of finely chopped veg and garlic). Serve with linguine or fresh tagliatelle.

SERVES 4 as a main, 6 as a starter PREP 15 mins COOK 15 mins EASY

3 tbsp extra virgin olive oil

15 cherry tomatoes, halved

100g brown crabmeat and 300g white crabmeat

100ml prosecco or white wine

4 tbsp double cream

320g dried linguine large handful of parsley, roughly chopped, plus

2 tbsp finely chopped for the battuto

For the battuto

1 garlic clove, peeled fresh red chilli or 1/4 tsp dried chilli flakes

1 Make a battuto with the 2 tbsp parsley, the garlic, chilli, and a pinch of salt and pepper by finely chopping them together on a board with a sharp knife.

2 Heat the oil in a large frying pan over a low heat and fry the battuto for 3 mins until the garlic just starts to soften but doesn’t burn. Add the cherry tomatoes and crabmeat and fry for a couple of mins. Increase the heat and pour in the prosecco or wine and allow it to evaporate for a few mins until the strong smell of alcohol has gone. Pour in the cream and shake the pan to blend it into the sauce. Taste and season as necessary. Remove from the heat and set aside.

3 Cook the pasta until just al dente. Take 2 tbsp of water from the pasta saucepan and add it to the sauce in the frying pan. Drain the pasta and put this in too. Add the remaining parsley and toss or stir through briefly. Serve straight away in warmed bowls.

PER SERVING 435 kcals • fat 19g • saturates 8g • carbs 42g • sugars 3g • fibre 3g • protein 21g • salt 0.5g