John Torode's crab linguine

With Bank Holiday just around the corner, John’s cooking up the perfect family feast - crab linguine!

And it doesn’t get much fresher than cooking on the coastline, as he’s at Chesil Beach in Dorset.

Crab linguine

Serves: 4

Ingredients

50ml olive oil

400g linguine

1 banana shallot, diced

1 clove garlic, grated

1 tbsp unsalted butter

300g fresh crab meat

1 lemon

A handful of flat parsley, chopped

salt and pepper

50ml white wine

good handful of wild rocket

Method

• Fill a large pan with water and bring it to the boil. Add 1 tsp salt and a dribble of olive oil then add the linguini and cook according to the packet instructions.

• Heat the rest of the olive oil in a large frying pan, then add the shallots, garlic and butter

• Once warm, add the crab meat and mix through, then drop in the cooked linguini with a little lemon zest and the chopped parsley. Squeeze in a little of the lemon juice and add the white wine.

• Drop the rocket on top and mix through