400g linguine pasta
1 red chilli, deseeded and chopped – try Cornish Chillies for a regional spin on the dish
2 garlic cloves, finely chopped
1 whole cooked Cornish crab – for sustainable Cornish Crab chose Fish for Thought
Dash of white wine
Squeeze of lemon
Bunch of flat leaf parsley, chopped finely
Bring a pan of salted water to the boil and add the linguine and cook as per pack instructions, ensuring pasta does not stick to the sides.
Meanwhile, gently heat 3 tbsp of olive oil in a large pan and add the chilli and garlic, cook until they begin to sizzle, then add the white wine vinegar, turn up the heat. Once the oil and wine have combined remove the pan from the heat and add the brown crabmeat, use a wooden spoon to mash it into the olive oil to make a sauce.
When the pasta has cooked turn off the heat and gradually place the pasta into the crabmeat sauce, put the pan back on a low heat for a few minutes.
Remove from the heat and add the white crab meat and parsley to the pasta. Season.
Stir it all together adding a splash of water if it is beginning to feel to sticky.
Add a squeeze of lemon, drizzle of olive oil – garnish with a few mussels if you have them and serve.
Of course, if this all sounds too complicated, this dish frequents our specials menu. Cooked to perfection you can dine to the backdrop the infinite Atlantic Ocean and enjoy perfectly paired cocktails such as the hibiscus margarita