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Speedy supper: crab linguine

After a delish fish-dish in less than 10 minutes? Try this pasta hot off the plate from the ocean city's newest restaurant on the block, The Box Kitchen & Bar in Plymouth.

Hungry for a simple-to-prep fishy on your dishy? Try this easy but oh-so tasty crab linguine from Nat Tallents, executive head chef of The Box Kitchen & Bar at Plymouth’s stunning new museum and gallery, The Box.

Ingredients

  • 400g dried linguine or spaghetti
  • 300g fresh white crabmeat
  • 1 tbsp finely chopped fresh parsley
  • 1½ tbsp lemon juice
  • 25ml extra-virgin olive oil
  • 1 red chilli finely sliced
  • 3 cloves of garlic finely chopped or grated
  • 50ml white wine
  • 25g butter

Serves 4

Method

1. Cook the pasta in a large pan of boiling, well salted water for 7-8 minutes or until aldente.

2. Meanwhile, put the oil in a pan with the chilli and garlic, allow to soften for a few minutes, add the wine and allow to reduce slightly.

3. Add crabmeat, parsley, lemon juice and warm through over a gentle heat. Add butter and season to taste.

4. Drain the pasta, add to the pan with the warmed sauce ingredients, then briefly toss together. Divide among 4 warmed plates and serve immediately.

Can’t be bothered to cook it yourself?

We hear ya! Hotfoot it to The Box Kitchen & Bar (above) at Plymouth’s brand-spanking new cultural museum, gallery and archive, opening Tuesday 29 September 2020. Open 9am until 4pm, Tuesday – Sunday.

The Box, Tavistock Pl, Plymouth PL4 8AX. Tel: 01752 304774

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