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Crab linguine
main courses | serves 4
1. Heat the oil in a large frying pan over a medium heat, add the garlic and chilli and sauté for 2–3 minutes. Then add the tomatoes and the tomato passata and cook for a further 5–7 minutes. Finally, add the crabmeat and lemon zest, season, and combine well. Toss the sauce through the linguine and serve.
Recipe Andy Harris
Photo David Loftus
from Issue 3
ingredients
• 3 tbsp olive oil• 2 garlic cloves, sliced
• 1 tsp chilli flakes
• 16 cherry tomatoes
• 350ml tomato passata
• 600g cooked crabmeat
• grated zest of ½ lemon
• 500g linguine, cooked