Simple, fresh and tasty - a super light supper to make at home with linguine and Salcombe crab white meat.
While the linguine is cooking, slowly fry the chopped spring onions and chopped red chilli in some butter, add a crushed garlic clove, chopped parsley or coriander, a splash of white wine and a glug of olive oil, then add the white crab meat and warm through. Do not over heat! When the linguine is al dente, drain and toss into the sauce. Serve straight away.
