Crab Linguine

This is an Italian classic that works great as a mid-week family dinner. The recipe calls for the delicate, sweet white flaky crab that comes from the claws and legs.

INGREDIENTS

100g white crabmeat
50g Pecorino Romano
175g linguine
Salt
Black pepper
4 tbsp water
Olive oil

METHOD

In a bowl, add the pecorino cheese and slowly whisk in the water

Boil some salted water and add the linguine until al dente - save a cup of the water

In a large pan, heat the olive oil

Tip the linguine into the pan and add the cooking water, cheese/water and crab meat

Toss together until the sauce becomes creamy and it’s heated through

Serve with black pepper