4 serves
2 tipsCrab and Prosecco Linguine
Method
- 1Bring a large saucepan of well-salted water to the boil. Cook the linguine according to packet instructions until al dente.
- 2Meanwhile, heat the olive oil in a large high-sided frying pan over a medium heat. Add the garlic and chilli and fry gently for about 1 minute, stirring continuously to prevent the garlic from colouring.
- 3Add the cherry tomatoes and cook for 2 minutes until slightly softened but still holding their shape. Stir in the lemon zest and season lightly with salt.
- 4Increase the heat and pour in the prosecco. Bring to the boil and allow it to bubble for 1–2 minutes until almost evaporated.
- 5Add the crab meat, olives and parsley, then turn off the heat.
- 6Using tongs or a spaghetti spoon, transfer the cooked linguine directly from the water into the pan with the crab mixture without draining. Toss gently to coat the pasta evenly in the sauce. Serve immediately.
...And that's it, enjoy!
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Ingredients
For the Linguine
500 g dried linguine
1/4 cup olive oil
4 garlic cloves, peeled and finely chopped
1 fresh medium-hot red chilli, deseeded and finely chopped
200 g fresh red cherry tomatoes, halved
2 2 unwaxed lemons, Zest
150–200 ml prosecco (or dry white wine)
360 g fresh white crab meat
120 g pitted green olives, drained and halved
1/3 cup chopped fresh flat-leaf parsley
salt to taste
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Always salt your pasta water generously — it should taste like the sea. This is your only opportunity to season the pasta itself.
Always salt your pasta water generously — it should taste like the sea. This is your only opportunity to season the pasta itself.
