Bucatini with Cornish crab, chilli and lemon butter

PT30M

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Ingredients

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1
Bring a large pan of salted water to the boil over a high heat
2
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
3
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
4
Cook the pasta in the boiling water until al dente (about 3-4 minutes for fresh or 10-12 minutes for dried)
5
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
6
Divide the pasta between bowls and spoon over the remaining sauce. Finish with a grind of black pepper
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