Crab and Chilli Linguine

Today I met a couple of my friends for a coffee. As usual it didn't take to long for the discussion to turn to food. What we'd had for dinner, what we are having for dinner, what nice restaurants we've been to or heard of, what cake i'm making for our friend. Anyway I'm sure lots of you are the same (please say yes or it means we are piglets on our own). So Lisa said she's making a crab pasta which made me think of one I'd had in a gorgeous restaurant that we sometimes go to. So I had a little play and I have to say it was delicious. If you don't like it too hot use less chilli. And for added deliciousness you could fry off a handful of king prawns and add just before serving.

The Pasta (Serves 3-4)
Linguine
Salt
Glug of oil

For the sauce
3 tbsp Olive oil

2 shallot or 2 small onions finely diced

1-1½ red chilli's deseeded and finely diced

1 dressed crab
1 tbsp of tomato puree (I used taste the diff, cherry tom & Basil from Sainsbury)

1 glug of decent white wine

4 tbsp double cream

100g small cherry tomatoes halved

Salt & pepper

100g white crab meat
Zest and juice of half a small lemon

Basil leaves torn

Put a large pan of water on to boil with a glug of oil and a tbsp of salt, add enough Linguine for four people and cook according to packet.

Meanwhile in a heavy based pan fry the shallot and chilli in the oil, was the shallot turns translucent add the brown meat from the dressed crab, mixing in with the pan oils & tomato puree to create a paste. Cook for about a minute on a medium heat then add the wine the lemon juice and zest, reduce and stir in the cream, at this stage add the cherry tomatoes. You just want to warm them almost so they keep their shape.

Season the sauce to taste.

Drain the cooked pasta and tumble into the crab sauce, combine so that all of the pasta is coated, finish with the white crab meat (from the dressed and 100g) and fresh basil. A really great white wine to go with this is Gavi. Enjoy xx