CRAB & PROSECCO LINGUINE

Venice’s Rialto Fish Market is full of amazing fresh produce and it’s where I got the inspiration for this recipe. Fresh crab is paired with the subtle flavour of prosecco to create a celebratory dish, one that I enjoyed with the beauty of Venice as my backdrop. You can use dry white wine instead of prosecco.

Serves 4

500g (1lb 2oz) dried linguine

4tbsp olive oil

4 garlic cloves, peeled and finely chopped

1 fresh, medium-hot red chilli, deseeded and finely chopped

200g (7oz) fresh red cherry tomatoes, halved Zest of 2 unwaxed lemons

150-200ml (5-7fl oz) prosecco

360g (12¼oz) fresh white crab meat

120g (4¼oz) pitted green olives, drained and halved 6tbsp chopped fresh flat-leaf parsley

Salt

Cook the linguine in a pan of boiling, salted water until al dente. Put the oil, garlic and chilli in a large, high-sided frying pan or sauté pan and place over a medium heat. Fry gently for about 1 minute, stirring constantly. Add the tomatoes and cook for 2 minutes, until slightly soft. Stir in the lemon zest and season with salt. Increase the heat and pour in the prosecco. Bring to the boil and let it bubble for 1-2 minutes. Add the crab meat, olives and parsley and turn off the heat.

When the linguine is cooked, remove from the water using tongs and put it in the pan with the crab mixture without draining. Toss the pan to ensure the pasta is evenly coated and serve immediately.