Crab linguine with garlic & chilli

We pondered this recipe a little while, but in the end tradition won. The combination of crab with garlic, chilli & a squeeze of lemon is too perfect to be messed with. Sustainably sourced Devonshire crab tossed through al dente linguine with fresh garlic and flat leaf parsley might feel like a special event (in reality it is), but it’s incredibly easy to throw together. A home-cook’s best kept secret for impressing a loved one.

20 mins

2

Easy

• 170g Field & Flower Devonshire Crab Meat, meat removed from the shell
• 200g dried linguine
• 2 tbsp olive oil, plus extra for the pasta
• 2 large cloves of garlic, finely sliced
• 1 tsp chilli flakes
• Juice of 1 lemon, plus wedges to serve
• 2 tbsp fresh parsley, chopped
• Seasoning to taste

1. Cook the linguine according to packet instructions.

2. Meanwhile, heat the olive oil in a deep-sided frying pan. Add the chilli flakes and garlic to the pan and cook for 2-3 minutes, stirring regularly to avoid burning. Once the garlic is beginning to colour (but not burn), add the crab meat, lemon juice and seasoning. Gently heat the mixture for 4-5 minutes, adding a splash of pasta water to prevent the mixture drying out too much.

3. Drain the cooked linguine and toss with a little olive oil to prevent sticking. Mix the pasta with the crab sauce & fresh parsley, then serve into pasta bowls with fresh lemon wedges and cracked black pepper.