For a truly luxurious pasta dish try this recipe for linguine, tossed with lobster bisque and fresh crab meat.
Cook the pasta in boiling salted water until just cooked through.
While the pasta is cooking, heat 1 tbsp of the olive oil in a saucepan. Add the onion and cook for about 5 minutes, until softened.
Pour in the bisque and brandy or pernod. Bring to the simmer and cook for about 5 minutes, or until it has reduced in quantity by about 1/3.
Stir in the tomatoes, cream and season with salt and pepper. Cook for just a few minutes until the tomatoes have softened.
In a frying pan gently fry the garlic and chilli in remaining 2 tbsp of olive oil until softened. Add the flaked crab meat and toss in the pan until it is heated through. Season and add the parsley.
Drain the pasta and toss in the sauce. Divide between 4 plates/bowls and scatter the chilli crab over the top of each one. Serve straight away.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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