Crab Linguine

Ingredients

½ tbsp unsalted butter

½ tbsp olive oil

3 banana shallots very finely diced

1 tsp salt

¼ tbsp sugar

3 garlic cloves minced

4 fresh tomatoes seeds removed, diced

½ cup dry white wine or vermouth

1 tbsp lemon juice

1 ½ cups brown crab meat fresh or canned

1 ½ cups white crab meat fresh or canned

4 tbsp grated parmesan

14oz linguine cooked till al dente

reserved pasta water as needed

2 tbsp flat leaf parsley very finely chopped

pinch red pepper flakes to serve

Instructions 

Add the butter and olive oil to a large chef’s pan and heat until the butter melts and starts to foam.

Add the shallots, garlic, salt and sugar. Cook, stirring, over low heat for five minutes or until the shallots have softened.

Stir in the chopped tomatoes and cook for about a minute.

Add the wine and lemon juice and bring to a simmer. Increase the heat and cook for about five minutes or until the wine aroma disappears.

Add the brown crab meat and stir into the sauce.

Meanwhile cook the linguine while you prepare the sauce. Prepare according to packet instructions – cooked in salted water till al dente. Reserve about 1/2 cup of the pasta water before draining.

Stir the pasta into the sauce and add the white crab meat and parmesan. Add a splash of the reserved pasta water to loosen the sauce.

Toss with the parsley to combine. Taste and adjust the seasoning, if needed. Serve with the parsley and chilli flakes.