Angela Hartnett's Squid Ink with Crab and Chilli Linguine

The UK's most dynamic female chef thinks crab is an underrated ingredient. Here she shares her recipe for a tasty main course.

Serves

4

Ingredients

• 320g dried linguine
• 2 tbsp olive oil
• 1 clove of garlic,
• 4 spring onions,
• ½ tsp finely chopped
• fresh red chilli pepper
• 300g picked fresh white
• crab meat
• 25ml dry white wine
• 1 tbsp chopped fresh
• flat-leaf parsley
• Salt and black pepper

Method

Step 1: Bring a large pan of salted water to the boil and cook the linguine for 7–8 minutes, or according to packet instructions, until al dente.

Step 2: Meanwhile, heat the olive oil in a large, deep frying pan and add the garlic, spring onions and chilli pepper. Fry lightly without colouring for 1 minute. Stir in the crab meat and heat through for another minute.

Step 3: Add the wine to the pan and allow to bubble and reduce completely.

Step 4: Drain the linguine and add to the crab mixture. Stir in the parsley and toss everything together to coat evenly. Season to taste and serve immediately.