Squid ink fettuccine with crab and chilli

Wine Suggestion

Paul Blanck Pinot Blanc d’Alsace 2017 - Alsace, France

Crab Pasta copy.jpg

Serves 4

This is one of my all time favourite pastas. It is so simple and absolutely delicious.

500g fresh squid ink fettuccine

3 tbsp. extra-virgin olive oil

125gm-unsalted butter

3 garlic cloves, finely chopped

1 red chilli, deseeded and chopped finely

125ml white wine

350g blue swimmer crabmeat - I buy this at the market

1 cup of flat-leaf parsley coarsely chopped

Sea salt

I lemon juiced

Bring to boil a large pot of salted water and add fettuccine. Be careful not to overcook fresh pasta. It should be slightly chewy. Heat olive oil, butter with the chilli and garlic in a large pan. Cook chilli and garlic then add the

white wine. Simmer until the wine and oil combine. Remove from heat and add 100 grams of the crabmeat, and mash it till it becomes a sauce. Add rest of crabmeat and cook through gently.Strain pasta and put in pan with crab mix. Add parsley and lemon toss through. Season to taste.