Holly and Phillip make Gino's crab and Prosecco linguine

Gino’s given us the perfect Valentine's meal to treat your loved ones, but there's just one catch - we have to cook it ourselves!

Gino says: If someone asked me ‘what would be your dream place to cook?’, well, the answer is very simple: Venice.

You can’t go to Venice without opening a bottle of Prosecco, and I’m using it here with crab to create a mouth watering dish.

Serves: 2

Ingredients

100g linguini

2 tbsp olive oil

2 cloves garlic, peeled and chopped

½ red chilli, finely chopped

100g red cherry tomatoes, cut in half

1 lemon, zest only

75 – 100ml prosecco

180g fresh white crab meat

60g pitted green olives, cut in half

Bunch of parsley, roughly chopped

Method

• Cook the linguini in salted boiling water until just cooked through

• While the pasta is cooking, add the garlic, olive oil and chilli to a cold pan. Turn the heat on and let the garlic and chilli fry gently for 1 minute.

• Add the tomatoes, toss and fry for a further 2 minutes until they just start to soften, without going mushy

• Crank up the heat to high and add the Prosecco. Let it boil up and evaporate to almost nothing

• Pile the crab meat, green olives and parsley in to the pan and turn the heat off. Transfer the pasta to the crab sauce with a pair of tongs then toss the whole lot together.

• Grate over lemon zest and serve up with a glass of fresh, cold Prosecco