Crab and saffron pasta

Name: Crab and saffron pasta
Total time: 20 min
Yield: Serves 2
Ingredients: a pinch saffron; 30g unsalted butter; 2 round shallots, finely chopped; 2 cloves garlic, finely chopped; ½ red chilli, deseeded and chopped; 100g white crabmeat; 50g brown crabmeat; 1 lemon, zested and juiced; 175g linguine

Preparation and cooking time
- Total time20 mins
Easy
Serves 2

Ingredients

a pinch saffron
30g unsalted butter
2 round shallots, finely chopped
2 cloves garlic, finely chopped
½ red chilli, deseeded and chopped
100g white crabmeat
50g brown crabmeat
1 lemon, zested and juiced
175g linguine

Method

STEP 1
Put the saffron in a cup and pour over 3 tbsp just-boiled water, then set aside to infuse. Melt the butter in a frying pan over a medium heat, then cook the shallots, garlic and chilli on a low heat for 5-7 minutes, or until softened.
STEP 2
Add all the crab and most of the lemon zest to the frying pan. Allow to heat for a minute, then take off the heat.
STEP 3
Meanwhile, cook the linguine in a pan of boiling, salted water following pack instructions.
STEP 4
Drain, reserving a cupful of cooking water, then add the pasta to the frying pan. Toss everything together with a little pasta water, the lemon juice and saffron water with the strands. Season.
STEP 5
Divide between dishes and serve, sprinkling over the remaining lemon zest and a little black pepper.