CRAB LINGUINE

Serves four

INGREDIENTS

350g dried linguine

4 tbsp olive oil

2 garlic cloves, finely chopped 2 dried Italian peperoncini,

crushed

300g picked fresh white

crabmeat

50g brown crabmeat 150ml dry white wine

25g butter

1 tbsp chopped fresh

flat-leaf parsley

METHOD

Bring a large saucepan of salted water to the boil and cook the linguine for eight to 10 minutes, or according to the packet instructions, until

al dente. Meanwhile, heat the olive oil in a large, deep frying pan and add the garlic and peperoncini.

Fry lightly without colouring for one minute. Stir in the crabmeat and heat through for

another minute. Add the wine to the pan and allow to bubble and reduce completely. Drain the linguine and add to the crab mixture along with the butter. Stir in the parsley and toss everything together to coat evenly. Season to taste and serve

immediately.