Easy As Australian Crab Linguine with Fresh Tomato, Garlic and Basil

Ingredients

Scaled for your household (4 portions) · original serves 4

• Olive oil½ cup
• Eschalot2
  peeled and finely chopped
• Garlic cloves2
  peeled and finely chopped
• Cherry tomatoes500 g
• Salt2 tsp + to taste
  Original recipe breakdown · used in multiple steps

  • 2 teaspoons sea salt
  • Salt to taste
• Red wine vinegar¼ cup
• Dried chilli flakes½ tsp
• Linguine400 g
• Crab250 g
  Publisher allows 250–300 g cooked crab meat.
• Lemon juice2 AU tbsp
• Black pepperto taste
• Basil (optional)to taste
  to serve

Method

1. 1

   Heat olive oil in a deep frying pan. Cook eschalots, garlic, cherry tomatoes and the measured salt for 4–5 minutes until tomatoes start to burst. Add vinegar and chilli flakes, lower to medium heat and cook for another 5 minutes until reduced.

2. 2

   Meanwhile, cook linguine according to the packet. Reserve ½ cup cooking water and drain.

3. 3

   Add cooked crab, lemon juice and reserved pasta water to the sauce for 1–2 minutes. Toss gently with linguine, season and finish with basil.