Linguine with Crab

SERVES: 4

PREPARATION TIME: 5 minutes

COOKING TIME: 10-15 minutes

Ingredients

450g linguine
5 tbsp Filippo Berio Extra Virgin Olive Oil
2 cloves of garlic, chopped
2 red chillies, deseeded and sliced
6tbsp dry white wine
1 (170g) can white crabmeat, drained and juices reserved
3 tbsp flat leaf parsley, chopped
Salt and freshly ground black pepper

Method

Cook the pasta in a large pan of boiling salted water for 10 mins or according to packet instructions.
Meanwhile heat 3 tbsp of the oil in a large frying pan and gently fry the garlic and chillies for 2 mins. Add the white wine and reserved crab juices to the pan and simmer for 2 mins or until reduced by half. Add the crabmeat and parsley to the pan and cook for 1 min or until hot. Season to taste.
Drain the pasta and add the crab mixture toss together. Drizzle over the remaining oil. Sprinkle with chopped parsley and serve.

COOK WITH:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.