Chilli crab & cherry tomato linguine

• olive oil↗4 tbsp tbsp
• large shallot↗1

  finely chopped, or 100g frozen chopped onion

• fat garlic cloves↗2

  crushed, or 1 tbsp crushed garlic paste

• small red chilli↗1

  deseeded and chopped or 1/2 tsp chilli flakes

• can dressed crab↗43g g
• can cherry tomatoes↗400g g

  in juice

• sugar↗pinch of
• single or double cream50ml ml

  (optional)

• linguine↗200g g
• can crabmeat↗170g g

  chunks in brine, drained

• parsley↗handful

  or basil, leaves only, roughly chopped (optional)

Step-by-step instructions

1. 1

   Heat the oil in a large frying pan and boil the kettle for the pasta. Add the shallot to the oil and gently sizzle for 5 mins until soft. Add the garlic and chilli, and cook for another 1-2 mins.

2. 2

   Tip the kettle of hot water into a large pan, add the pasta and cook following pack instructions. Meanwhile, add the dressed crab to the frying pan. Drain the tomatoes over a bowl and tip the juice into the pan. Add the sugar, cream (if using) and some seasoning. Bubble gently while the pasta cooks.

3. 3

   Just before the pasta is finished, add the cherry tomatoes and crabmeat chunks to the pan, stir for 1-2 mins, then drain the pasta (reserve a little pasta water) and add this too. Cook everything for another min, adding a splash of pasta water if the sauce looks dry, then season to taste. Stir through the herbs, if you like, and serve.