Crab linguine

Two wine recommendations again courtesy of POTG: "Greco di Tufo by Pietra di Cupo from Campania @£22.50 lovely aromatics a hint of richness from a touch of oak and a lean acid finish. Or perhaps a little more swerveball, we have a brilliant rose from Lugana made by Ca dei Frati @£18.50 Ripe red fruits on the nose, but subtlety on the pallet and a zinging bone dry finish."

Crab linguine

Serves 2

2 tbsps extra virgin olive oil, plus some extra

100g white crab meat

100g brown crab meat

2 small ripe tomatoes, quartered vertically then sliced across into 8 pieces per tomato

Basil leaves, folded up then sliced at the last minute

Dried chilli flakes to taste

1 clove garlic, grated

1 tbsp lemon juice

Sea salt

Black pepper

200g top quality dried linguine

Boil the linguine until firm but done in a large volume of heavily salted water.

Pour the oil into a large wok that you will later toss the pasta in, and warm through very gently with the garlic and chilli flakes.  I prefer to see the garlic, chilli and lemon juice as seasonings to enhance the flavour of the crab, and not blow your head off, but it's up to you.  After a minute or two add the crab meat, lemon juice and a large pinch of sea salt and again warm through, stirring very carefully.

Drain the pasta then add to the wok along with the tomatoes and basil.  Toss with a pair of tongs that you can then serve it with.  Drizzle each serving with a little extra olive oil and have salt and pepper at the table.