Crab Linguine with Chilli and Ginger

Serves 4

INGREDIENTS:

600g linguini

1 tablespoon of olive or rapeseed oil, for frying

2 spring onions, finely sliced

1 red chilli, finely chopped

1 inch fresh ginger, grated

2 cloves of garlic, crushed

300g cooked crab meat

grated zest and juice of 1 lime

50ml creme fraiche

1 tablespoon of flat leaf parsley, roughly chopped

METHOD:

Place the linguine in a large saucepan of salted boiling water. Stir for a minute, leave to cook for a further 3 minutes, and then drain.

Meanwhile, place a frying pan over a medium heat and pour in a dollop of olive oil. Stir in the spring onions, garlic, ginger and chilli, and leave to simmer for 2 minutes.

Tip the cooked crab into the pan with the chilli and spring onions, followed by the creme fraiche and stir. Add the juice and zest of 1 lime, stir and allow to cook for 2–3 minutes. Fold in the linguine.

Season with sea salt and pepper, and transfer to a serving dish. Sprinkle the fresh flat leaf parsley over the dish before serving.