As every crab lover knows, the brown meat packs a far bigger punch of flavour than the white. What we love best about this crab recipe is that it uses the wonderfully rich brown crab meat as a highly flavoured sauce to coat the linguine.
Crab Linguine with Chilli and Parsley
This coupled with a hint of chilli is absolutely divine. And it is the hen crab (the female) that produces much more of the brown meat than the cock crab (the male).
Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn't stick.
While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crab meat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
When the pasta has had its cooking time, taste a strand - it should have a very slight bite. When it's ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
Off the heat, add the white crab meat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it's starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.