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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.
Bring a large pan of salted water to the boil over a high heat
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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
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
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
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.