crab linguine

20g of butter & a splash of oil

salt and pepper for seasoning

1 small brown onion sliced

1/2 a red chilli sliced

2 cloves of garlic finely chopped

the juice and zest of 1 lemon or a glass of white wine instead of the juice

big bunch off freshly chopped flat leaf parsley

enough linguine for 4 people

1 tsp of paprika

heaps of grated parmesan

300/400g white picked crab meat

200ml of full fat Creme fraiche

big bunch of basil gently bruised and mixed with some seasoning, a hint of garlic and some oil

method;

cook your pasta in a large pot of salted water

begin by heating the butter and oil in a large pan

sprinkle in a good pinch of salt and white pepper

when it starts to foam, stir in the onion, chilli and garlic – turn down the heat and let them sweat

next stir in the lemon zest followed by the juice – let it simmer a little

then stir in your crab meat, give it a good mix to soak up all the flavour, now lash in the creme fraiche- season again and TASTE

keep stirring on low heat, add in the chopped parsley, paprika and the parmesan , taste again and make sure its gorgeous

lastly ladle in some pasta water, just enough. to give it a saucy consistency

add the linguine simmer and stir to combine

garnish with some fresh chilli, parmesan and the basil oil and serve with some garlicky crusty bread

beautifully delicious