Dominic Chapman's king crab linguine recipe is sure to warm the cockles on a cold, dark evening. The carefully prepared chillies add a real warmth to the combination of sweet white meat and rich brown meat, with a touch of mint to freshen things up.
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To begin, burn the chillies on an open flame to blister the skins, then seal in a plastic bag and leave to sweat for 15 minutes. Peel off the burnt skins, cut the chillies open and scrape out the seeds. Chop the remaining flesh finely
Bring a large pan of water to the boil with 1 tablespoon of salt. Once boiling, add the linguine and bring back to the boil, ensuring you stir the pasta every couple of minutes to stop it sticking together
400g of linguine
Meanwhile, melt half of the butter in a large pan and add the chilli flesh, followed by the white king crab meat. Shake to incorporate then remove from the heat
25g of butter
300g of king crab
Once cooked, drain the linguine from the water, reserving a cup of the cooking water. Stir the linguine into the crab and chilli mix, then return to a high heat
Stir well to combine, then add the brown crab meat, remaining butter and the chopped mint. Toss and stir well to combine, adding a dash or 2 of the linguine cooking water to create a sauce to coat the pasta
200g of brown crab meat
15 mint leaves, chopped, plus extra shredded mint for garnish
25g of butter
Finish with some lemon juice, salt and pepper, plus more chilli if desired. Garnish with some shredded mint and serve immediately
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