As seen on Season 5 of Adelady TV
Serves : 4
2 tbsp olive oil
2 cloves garlic, finely chopped
1 small red chilli, finely chopped with the seeds removed
1 pack linguine
2 cups blue swimmer crab meat (roughly 6 crabs), plus 2 claws for presentation
1/2 cup capers
1 cup black olives, pitted
1/2 cup white wine
1 bunch of parsley, finely chopped
Cook the linguine according to packet directions. Reserve half a cup of pasta cooking water.
In a pan over medium heat, add olive oil, garlic and chilli. Sauté for a few minutes until aromatic then add the two crab claws for a minute, tossing to coat in the flavours.
Remove crab claws from pan, add butter and allow to melt. Add the capers and olives, followed by the crab meat. Gently stir the mixture, then add the white wine, half the parsley and lemon.
Add the reserved pasta water to create a sauce, and then toss the linguine through the mixture.
Serve immediately with the extra parsley and crab claws as garnish.