For company
Crab and prosecco linguine
Recipe by one of the best and funniest chefs — thee Gino D’Acampo. Sweet crab, cherry tomatoes, green olives and lemon zest, with a splash of prosecco and a generous scattering of fresh parsley, tossed through linguine straight from the pot.
I think Gino is spectacularly funny! One of the best and funniest chefs — and this is his crab and prosecco linguine. Italian flat-leaf parsley for me, always.
Method
- 01
Cook the linguine in a pan of boiling water until al dente.
- 02
Meanwhile, put the olive oil, garlic and chilli in a large frying pan over a medium heat. Fry gently for about 1 minute, stirring continuously.
- 03
Add the tomatoes and cook for 2 minutes or until slightly softened. Stir in the lemon zest. Season with salt.
- 04
Increase the heat and pour in the prosecco. Bring to the boil and let it bubble until almost evaporated.
- 05
Add the crab meat, olives and parsley and turn the heat off.
- 06
When the linguine is cooked, remove it from the water using tongs and put it directly in the pan with the crab mixture without draining.
- 07
Gently toss the pasta to ensure it is evenly coated. Serve immediately.
Keep cooking
