Crab Linguini with Beefsteak Club Sauvignon Blanc


250 grams linguini pasta
2 tablespoons Chilli oil
1 garlic clove, chopped
50g Butter
1 tablespoon lemon juice and zest
150ml dry white wine
200 grams crab meat, (cooked and picked)
1 handful fresh basil
Salt and pepper, to taste
Grated Parmesan cheese

Here’s How

Cook the linguini pasta in plenty of salted boiling water for approximately 9

In a large frying pan, heat the olive oil over medium heat.

Add the garlic and cook for about 1 minute until fragrant.

Add 1 ladle full of pasta water from the pan.

Chop the fresh basil.

Pour in the white wine and bring the mixture to a simmer and let it cook for about

2-3 minutes to reduce the liquid slightly.

Add the crab meat to the pan and gently toss to coat it with the sauce.

Cook for 1-2 minutes until the crab is heated through.

Stir in the lemon juice, chopped basil and butter .

Season with salt and pepper to taste. Mix well to combine all the flavours.

Lift the cooked pasta out of the cooking water and add straight into the frying pan
with the crab sauce.

Toss everything together until the linguini is well-coated and the ingredients are
evenly distributed.

Scatter the pasta with grated parmesan cheese and a drizzle of extra virgin olive


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