Crab Linguine with Smokey Garlic Oil

Get hold of some great quality crab meat. I always go 50 / 50 with the white and brown crab meat. Remember the brown is where the flavour comes from. I bought mine from @finandflounder .

Ingredients:

Serves 2
2-3 garlic cloves, thinly sliced
1 level tsp chipotle paste
6 tbsp olive oil, plus extra for crab
160g linguine
Zest of 1 lemon and 4 tbsp juice
Small handful parsley, thinly chopped
1/2 raw medium chilli, thinly sliced
1 large tbsp pine nuts, lightly toasted
180g crab (a mix of white and brown)
5-6 tbsp starchy pasta water
Salt and pepper to taste

Set a large saucepan to boil and salt the water. Add the pasta and cook al dente. This usually means taking 2-3 mins off the packet cooking time.

Set a frying pan to medium heat and add 6 spoons of olive oil. Let this heat for a few seconds and then add the sliced garlic. Gently cook for 10 seconds and then add the chipotle paste and simmer for another 5-10 seconds before removing from the heat. Add the crab meat to the frying pan and break up the pieces with tongs/spoon. Add lemon zest, salt, pepper and lemon juice.

1 min before the pasta is done, remove the starchy water and add to the frying pan. Set this pan on very low heat. Then use tongs to add the pasta directly into the frying pan. Toss together and taste to check the seasoning adding a little more pasta water if needed. Plate up with chopped chilli, parsley, pine nuts, a drizzle of more oil and more zest on top.