olive oil, for frying and drizzling
1 shallot, finely chopped
2 garlic cloves, chopped
1⁄2 medium red chilli, sliced
leaves of 1 sprig of thyme
100ml white wine
1 x 400g tin chopped tomatoes
100g white crab meat
1 tbsp mascarpone
juice of 1⁄2 lemon
a few chives, finely chopped, to serve
Whack a saucepan of salted water on to boil.
In the meantime, heat a medium frying pan over a low-medium heat, add a little olive oil and sauté the shallot and garlic until sweet and tender.
Add the chilli to the pan, along with the thyme leaves and cook for a few minutes.
Next add the white wine and cook over a medium heat for another minute or two until the sauce is reduced.
Finally add the chopped tomatoes and simmer for 5 minutes.
Chuck the linguine in the salted boiling water and cook until al dente. Retaining 1–11⁄2 ladles of the pasta water, strain the pasta and set aside.
Add the crabmeat and mascarpone to the sauce, then fold the sauce through the pasta, adding the reserved water.
This will give extra gloss to the dish and a deeper taste. Finish with a little drizzle of olive oil, the lemon juice and a sprinkling of chives.