Bucatini with Cornish crab, chilli and lemon butter

Quick to make and a joy to eat, this rich, creamy, buttery pasta dish is flavoured with the sweet subtle flavour of crab, pepped up by chilli, lemon juice and parsley. The bite of the bucatini pasta works perfectly with the silky sauce.

First published in 2020





Bring a large pan of salted water to the boil over a high heat
To make the butter sauce, sweat the shallots in a large saucepan with olive oil until softened. Pour in the vinegar and wine and reduce to a syrup. Add the cream and reduce by half
  • olive oil, for cooking
  • 1 shallot, finely sliced
  • 75ml of moscatel vinegar
  • 100ml of white wine
  • 100ml of double cream
Remove from the heat and whisk in the butter, a little bit at a time. Strain through a sieve and then whisk in the brown crab meat, lemon juice and chilli. Season and reserve in a warm place
Cook the pasta in the boiling water until al dente (about 3-4 minutes for fresh or 10-12 minutes for dried)
Transfer the cooked pasta to the butter sauce with a ladle of the pasta cooking water and toss through well. Stir in the parsley and white crab and season to taste
Divide the pasta between bowls and spoon over the remaining sauce. Finish with a grind of black pepper
First published in 2020

Chef, restaurateur and cookbook author Ben Tish has a stellar track record for creating dishes that, quite simply, everyone wants to eat. After years of channelling his love of Mediterranean food he's now chef director across Cubitt House's various pubs and restaurants, proving just how versatile his talents are.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Easy crab
Easy crab
Crab salad
Crab salad
Load more