Chilli Crab Linguine by Jessica Brooks

Préparation

Crab and pasta are a match made in culinary heaven. The sweetness of picked crab meat tossed with a umami-rich tomato and chilli sauce is the perfect addition for al dente linguine. Enjoy this pasta on a summer evening with a crisp white wine, or indulge on a winter's night with some garlic bread.

*This recipe originally ran in Australia on HexClad.au.

Place a HexClad 5QT/5 L Hybrid Saucepan of salted water over high heat and bring to a boil. Add pasta and cook for 6 to 8 minutes, or until al dente. Drain, reserving ⅓ cup/80 milliliters of pasta cooking water.

While the pasta is cooking, heat oil in a HexClad 12"/30 cm Hybrid Fry Pan over medium-high heat. Add garlic and cook for 30 seconds to 1 minute, or until golden and crisp. Remove with a slotted spoon and set aside.

Add tomato paste and cook for 1 minute, or until fragrant. Add tomatoes, chilli, lemon rind, wine, sugar and vinegar. Season with salt and pepper. Bring to a simmer, add basil, cover with a lid, reduce heat to medium and cook for 6 to 8 minutes, stirring occasionally or until sauce has reduced.

Add pasta cooking water, crab meat and chilli flakes. Toss and cook for 4 minutes, or until crab meat is just heated through. Add pasta and gently toss to coat.