Ingredients

The following ingredients have 4 Servings
  • 400g squid ink fettuccine (available Mediterranean<sup> </sup>delis)
  • 3 tbsp extra-virgin olive oil
  • 1 red chilli, deseeded and chopped
  • 2 garlic cloves, finely chopped
  • 100ml white wine
  • 1 whole cooked crab, picked, or 300g blue swimmer crabmeat
  • large handful flat-leaf parsley, very finely chopped
  • sea salt
  • lemon wedges

Instruction

  • <p>Bring a large pan of salted water to the boil and add the fettuccine. When cooked, it should still have a slight bite.</p> <p>While the pasta cooks, gently heat olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably.</p> <p>Cook chilli and garlic&nbsp; gently until it starts to sizzle, then turn up heat and add the white wine. Simmer until the wine and oil come together.</p> <p>Remove from heat and add 80 grams of the crabmeat, using a wooden spatula or spoon to mash it into the oil to make a thick sauce. Place the sauce on a very low heat.</p> <p>Strain pasta, keeping a small amount of water, then add pasta to sauce.</p> <p>Remove mix from heat and add the remaining crabmeat and parsley to pasta with a sprinkling of sea salt.</p> <p>Stir everything together and serve immediately with a lemon wedge.</p> <p><br> <b><b>FRANK'S TIP: </b></b>Always salt the water when cooking pasta. I was once told it should taste like the Mediterranean Sea, but I like to think of it as the Pacific Ocean.</p>