Crab Linguine

Thu, 6 March 2025

Ingredients:

• 150g linguine

• 20g butter

• 4 cloves garlic, finely crushed

• 1 shallot, finely diced

• 12 sun-blush tomatoes, roughly chopped

• 100g fresh white and brown crab meat

• 2 tbsp low-fat crème fraîche

• 1 tbsp finely grated Parmesan

• Handful of chopped parsley

• Sea salt and black pepper

 

Method:

• Bring a large pan of salted water to the boil and cook the linguine until just al dente.
  
• Meanwhile, melt the butter in a large pan over a medium heat. Add the shallot and garlic, cooking gently until softened but not coloured. Stir in the crab meat, sun-blush tomatoes, crème fraîche, and Parmesan. Season well with salt and black pepper.
  
• Using tongs, lift the pasta straight from the water into the pan, bringing some of the starchy pasta water with it. Toss everything together over the heat, adding an extra splash of pasta water if needed, until the sauce lightly coats the pasta.
  
• Scatter over the parsley and serve immediately.