Ingredients
- 175 g (12 oz) dried linguine
- 1 tbls olive oil
- 1 shallot, finely chopped
- 1 small garlic clove, finely chopped
- 1 red chilli, seeded and finely chopped
- 2 ripe tomatoes, roughly chopped
- 1 tbls vodka (optional)
- 170g can white crab meat, drained
- 2 tbls chopped fresh flat-leaf parsley
- Salt and fresh ground black pepper
Details
servings 2
Level of difficulty Easy
Cooking time 10mins
Cost Budget Friendly
Preparation
Step 1
Cook pasta in a large pan of boiling salted water to packet instructions
Step 2
Meanwhile, heat the olive oil in a frying-pan and cook the garlic and chilli over a low to medium heat for 2 -3 minutes until beginning to soften, but not brown. Add the tomatoes, increase the heat and cook for 4 -5 minutes until pulpy.
Step 3
Stir in the vodka, if using, followed by the crab meat, and stir gently together. Season to taste.
Step 4
Drain the pasta well and return to the pan. Add the sauce and the chopped parsley and stir loosely together. Divide between bowls and top with a good grinding of black pepper.
Don’t be tempted to get out the Parmesan, it really doesn’t suit the flavour of the crab.
A delicious delicate dish, if feeding youngsters, skip the vodka
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Chef Tips and Tricks
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