SEASONAL: FAST FISH


Fresh crab linguine with basil, lemon and chilli


‘Crab has long been a favourite ingredient of mine. This dish has such fresh, clean flavours – the pasta is a brilliant base for the crab meat, lemon, basil and chilli. It’s best eaten with fresh crusty bread and a glass of chilled white wine’


Put the olive oil, lemon zest and chopped red chillies into a small pan and place over a gentle heat until they begin to sizzle. Remove from the heat and set aside. Bring a large saucepan of lightly salted water to the boil. Add the linguine and cook according to the packet instructions – about 4 minutes. Drain well, rinse with boiling water and set aside. Put the chilli and lemon oil into the pan that


the linguine was cooked in. Add the lemon juice and cook over a medium heat until sizzling. Return the linguine to the pan then add the crab meat. Toss gently for 1-2 minutes to warm the crab meat through thoroughly. Fold in the basil and season with crushed sea


salt and freshly ground black pepper. Spoon into warmed bowls and serve straight away.


SERVES 4 INGREDIENTS


100ml/4fl oz olive oil Zest and juice of 1½ lemons 4 red bird’s eye chillies, finely chopped


350g/12oz fresh linguine 240g/8½oz white crab meat 1 handful (about 25g/1oz) fresh basil leaves, torn


Crushed sea salt and freshly ground black pepper


l Recipes taken from James Tanner Takes 5, a collection of 100 easy and impressive recipes that use only five main ingredients plus store-cupboard staples of salt, pepper and oil. Published by Kyle Cathie with photos by Anders Schonnemann (£14.99 hardback). Visit kylecathie.com


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