Linguine with Crab and Cream by Katie and Giancarlo Caldesi

Ingredients

"I always like to buy fresh crab meat when I am by the coast in the UK or Italy. The combination of a little dark meat with the white is superb and gives a richer texture and fuller flavour than the white alone. The strength of the crab can then take the kick of chilli as well as the mellowing effect of the cream. Serve this sauce with dried pasta such as linguine or with fresh tagliatelle." - Katie Caldesi.

3 Tbs extra-virgin olive oil
15 cherry tomatoes, halved
100g brown crab meat and 300 g white crab meat
100mL Prosecco or white wine
4 Tbs double (heavy) cream
320g dried linguine

Battuto:

Large handful of parsley, roughly chopped, plus 2 Tbs finely chopped
1 garlic clove, peeled
Fresh red chilli, finely chopped, to taste, or 1/4 tsp dried chilli flakes
Salt and freshly ground black pepper

Method

Make a battuto with the 2 tablespoons of parsley, the garlic, chilli, and a pinch of salt and pepper by finely chopping them together on a board with a sharp knife.

Heat the oil in a large frying pan over a low heat and fry the battuto for 3 minutes, until the garlic just starts to soften but doesn’t burn.

Add the cherry tomatoes and crab meat and fry for a couple of minutes. Increase the heat and pour in the Prosecco or white wine and allow it to evaporate for a few minutes until the strong smell of alcohol has gone.

Pour in the cream and shake the pan to blend it into the sauce. Taste and season with salt and pepper as necessary. Remove from the heat and set aside.

Cook the pasta until just al dente. Take 2 tablespoons of water from the pasta saucepan and add it to the sauce in the frying pan. Drain the pasta and put this in too. Add the remaining parsley and toss or stir through briefly. Serve straight away in warmed bowls.

Credits: This is an edited extract from The Long And The Short Of Pasta by Katie & Giancarlo Caldesi published by Hardie Grant Books RRP $34.99 and is available in stores nationally.

Photo Credits: © Helen Cathcart.