Linguine with Crab

Linguine with Crab

Prep Time: approx. 5 Minutes
Cook Time: approx. 10-15 Minutes
Ready in approx. 15-20 Minutes
Makes 4 servings

1 lb	linguine	450g
6 Tbsp	Filippo Berio Extra Virgin Olive Oil	90 ml
2	garlic cloves, chopped	2
2	red chilies, deseeded and sliced	2
7 Tbsp	dry white wine	100 ml
6 oz	white crabmeat, drained, juices reserved	1 can (170g)
3-5 Tbsp	flat leaf parsley, chopped	50 ml
	salt and freshly ground black pepper

Directions

Cook the pasta in a large pan of boiling salted water for 10 minutes or according to package directions.
Meanwhile heat 4 Tbsp (60ml) of Filippo Berio Extra Virgin Olive Oil in a large frying pan and gently fry the garlic and chilies for 2 minutes. Add the white wine and reserved crab juices to the pan and simmer for 2 minutes or until reduced by half. Add the crabmeat and parsley to the pan and cook for 1 minute or until hot. Season to taste.
Drain the pasta and add the crab mixture, toss together. Drizzle over the remaining oil, sprinkle with chopped parsley and serve.

Recipe courtesy of Filippo Berio

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