Linguine with crab and chilli

This is a simple dish that uses that classic combination of crab and chilli. If you prefer, you could substitute prawns or mixed seafood for the crab.

For a large starter, or simple lunch, for 4 people, you will need:

• 4 regular portions (about 400g) of linguine
• 250g of crab meat, preferably fresh, but if you can't get hold of it, then a decent tin will be OK
• 3-4 good sized garlic cloves
• A big glug (about 3 tablespoons) of a decent extra virgin olive oil
• 2-3 red chillis, depending on your taste. Leave the seeds in for extra heat
• A small glass of white wine
• A handful of flat leaf parsley or basil
• Salt and pepper

This one is quick and easy, but it works really well.

1. Bring a large pan of salted water to the boil, add the linguine and cook until al dente (cooked but slightly firm to the bite)
2. At the same time, heat the oil in a large frying pan and add finely chopped garlic and chilli. Fry them gently, and once they're softened (after a couple of minutes), add the crab and toss it with the garlic and chilli
3. Add the white wine, with the roughly chopped herbs and a good pinch of salt and pepper. Let this simmer for a 5 minutes or so, until the liquid has reduced by about half
4. Once the pasta is done, drain it but save a little of the water, and return both to the pan
5. Add the crab mixture to the pasta, toss it all together, and serve with black pepper

Enjoy it on a warm summer's evening, sitting outside with a chilled glass of white wine. Perfect!