Crab Linguine Recipe with Chilli and Samphire

Ingredients

• 200g (7oz) Dried Linguine
• 1 Dressed Crab (140-150g Mixed Brown and White Meat)
• 25g (2 Tbsp) Butter
• 1 (35g) Shallot
• 1 Red Chilli Pepper
• 75ml (⅓ Cup) Dry White Wine
• 100g (1 Cup) Samphire
• 1 Lemon
• Salt for Boiling Pasta

Instructions

1. Bring a medium pan (20cm or 8″) pan of water.
2. Peel the shallot and dice it as finely as you can.
3. Remove the seeds from the chilli pepper and dice it as finely as you can.
4. By now the water for the pasta should be boiling, add salt (around 1 teaspoon) and cook the pasta until nicely al dente (10-12 minutes).
5. Approximately 7 or 8 minutes before the pasta is cooked heat a medium to large (24-30cm or 10-12″) frying pan or skillet over a medium heat.
6. Add the butter and when it has melted add the shallots and cook without colouring for a minute.
7. Throw in the chilli then cook for another minute stirring regularly.
8. Turn the heat up to high and pour in the wine and cook hard for 2-3 minutes, then reduce the heat to low.
9. Add the samphire and cook for 60 seconds.
10. Drain the pasta reserving a little (75ml or ⅓ cup) of the cooking water and add the pasta to the samphire, then mix and add as much pasta water required to form a nice sauce.
11. Add the crab, mix to combine then add as much lemon juice to give the dish a nice “zing”.