Crab, Tomato & Basil Linguine Recipe

Method

Preparation

1. Begin by scalding the ripe tomatoes. Pour boiling water over the tomatoes in a heatproof bowl. Set aside for 1 minute, then drain and carefully peel off the skin using a sharp knife.
2. Halve the tomatoes, scoop out the soft pulp and discard, and finely dice the flesh.
3. Bring a large saucepan of salted water to the boil over a high heat. Add the linguine and cook for 8–10 minutes or until al dente. Drain and keep warm.
4. Meanwhile, heat the oil in a frying pan set over a medium heat. Add the garlic and fry briefly until fragrant. Then add the crab meat, chilli and wine. Season with pepper and cook, stirring, for 2–3 minutes or until the wine has cooked down to form a sauce. Stir in the diced tomato.
5. Toss together the drained linguine, sauce and shredded basil leaves, ensuring the pasta is well coated in the sauce. Serve at once.