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Crab Linguine

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It’s a great shame that 95% of our crab is exported to Europe. It seems we are depriving ourselves of exceptional national produce (possibly seeing it as special occasion/holiday fodder), rather than relishing it as island dwellers with all sorts of seafood on our doorstep.

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Now is the perfect season for eating crab, this recipe is great as an indulgent starter or light summer lunch. It’s fresh and contains a multitude of minerals and B vitamins.

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Serves 4 as a starter or 2 as a main

Cook 320g linguine in well salted, boiling water according to packet instructions, whilst you prepare the sauce. Heat a glug of olive oil in a large deep frying pan, add 4 finely sliced garlic cloves, 2 deseeded and finely chopped fresh red chillies and fry until the garlic starts to colour. Add 150g fresh white crabmeat to heat through, then pour in 100ml dry white wine letting it bubble and reduce by half. Drain linguine (reserving a small cup of the pasta water) and toss through the sauce, adding 1 handful of chopped parsley and basil, coating evenly. Finish by stirring through the juice and zest of half a lemon, adding a drizzle of the reserved pasta water if it needs loosening up.

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