Ingredients:
- 200g linguine
- 200g fresh white crab meat (plus any brown meat)
- 150g cherry tomatoes, halved
- 1 red chilli, deseeded and finely chopped
- 2 cloves garlic, finely sliced
- Zest and juice of 1 lime
- 3 tbsp olive oil
- Small handful flat leaf parsley, chopped
- Salt and black pepper
Instructions:
- Bring a large pan of well salted water to the boil and cook the linguine until al dente. Reserve a cupful of the cooking water before draining.
- Meanwhile, warm the olive oil in a wide pan over a low heat and soften the garlic and chilli for 2 minutes without colouring.
- Add the cherry tomatoes and cook for 3-4 minutes until they begin to collapse.
- Stir in the brown crab meat, if using, and a splash of the pasta water to make a loose sauce.
- Add the drained linguine and the white crab meat, and toss gently over a low heat so the crab warms through but does not break up.
- Take off the heat and add the lime zest and juice, the parsley, and enough pasta water to keep everything glossy.
- Season to taste and serve at once.
Do not add parmesan - it overwhelms the crab.
A dry white such as Picpoul or Vermentino works well alongside.