An easy mid week supper than can be on the table in twenty minutes, using the freshest crab meat from South Devon and linguine handmade in North London. It's a classic that's made better by using the best ingredients.
7 Farmdrop products in this recipe
Here's how you do it
Bring a large pan of salted water to boil.
In a separate pan, fry the onion and tomatoes in a glug of olive oil. When the onion is soft and the tomatoes have broken down, add the garlic and chilli flakes and cook for a minute more.
Off the heat stir in the brown and white crab meat. Season with the lemon juice, a pinch of salt and a few twists of black pepper.
Cook the linguine according to the pack instructions. Drain and reserve some of the cooking water.
Return the pasta to the pan, stir through the crab sauce and add the cooking water to loosen. Taste, season and serve.