Name: Crab and Prosecco Linguine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 g dried linguine; 1/4 cup olive oil; 4 garlic cloves, peeled and finely chopped; 1 fresh medium-hot red chilli, deseeded and finely chopped; 200 g fresh red cherry tomatoes, halved; 2 2 unwaxed lemons, Zest; 150–200 ml prosecco (or dry white wine); 360 g fresh white crab meat; 120 g pitted green olives, drained and halved; 1/3 cup chopped fresh flat-leaf parsley; salt to taste

4 serves

metric

2 tips

Method

1
Bring a large saucepan of well-salted water to the boil. Cook the linguine according to packet instructions until al dente.
2
Meanwhile, heat the olive oil in a large high-sided frying pan over a medium heat. Add the garlic and chilli and fry gently for about 1 minute, stirring continuously to prevent the garlic from colouring.
3
Add the cherry tomatoes and cook for 2 minutes until slightly softened but still holding their shape. Stir in the lemon zest and season lightly with salt.
4
Increase the heat and pour in the prosecco. Bring to the boil and allow it to bubble for 1–2 minutes until almost evaporated.
5
Add the crab meat, olives and parsley, then turn off the heat.
6
Using tongs or a spaghetti spoon, transfer the cooked linguine directly from the water into the pan with the crab mixture without draining. Toss gently to coat the pasta evenly in the sauce. Serve immediately.

...And that's it, enjoy!

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Ingredients

For the Linguine
- 500 g dried linguine
- 1/4 cup olive oil
- 4 garlic cloves, peeled and finely chopped
- 1 fresh medium-hot red chilli, deseeded and finely chopped
- 200 g fresh red cherry tomatoes, halved
- 2 2 unwaxed lemons, Zest
- 150–200 ml prosecco (or dry white wine)
- 360 g fresh white crab meat
- 120 g pitted green olives, drained and halved
- 1/3 cup chopped fresh flat-leaf parsley
- salt to taste