Dermot O'Leary's quick crab linguini recipe

• 175 g (6.2oz) Dried linguini
• 2 tbsp Olive oil
• 0.25 tsp Chilli puree
• 0.5 tsp Garlic puree
• 250 g (8.8oz) White crab meat
• 100 ml (3.5fl oz) White wine
• 50 g (1.8oz) Unsalted butter
• 1 pinch Salt and freshly ground black pepper
• 1 handful Fresh basil, to garnish

1. Bring a large saucepan of water to the boil, add a good pinch of sea salt and a drizzle of olive oil.
2. Add the linguini and cook for 10 minutes until just al dente, tender but firm to the bite.
3. Drain in a colander and then refresh under cold running water - this will prevent the pasta from sticking.
4. This can be done a good few hours before needed.
5. Heat the oil in a large frying pan or wok and add the chilli and garlic purees.
6. Add the crab meat, white wine, butter and seasoning and mix gently to combine.
7. Add the cooked linguini and stir to heat through.
8. Serve in a large pasta bowl with torn basil leaves sprinkled on top.

olive oil, chilli puree, garlic, white crab meat, white wine, butter, salt, basil

Taken from www.lovefood.com/guide/recipes/12596/dermot-olearys-quick-crab-linguini (may not work)