Crab linguine with parsley and chilli
This recipe comes from Rick Stein’s Coast to Coast book.
This classic dish is greater than the sum of its simple parts. The secret to cooking it perfectly is making sure the pasta is cooked al dente before warming the sauce ingredients through, being careful to not break up the white crab meat as Rick says, “The lumps of crab meat folded through the pasta look very appetising.”
Recipe from © Rick Stein’s Coast to Coast, BBC Books, 2008