|
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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