Crab linguine with spring onions and sweet chilli

Serves 4

• Linguine g 500
• Extra virgin olive oil g 80
• Garlic g 10
• Red chilli g 15
• Brown crab meat g 70
• White crab meat g 90
• White wine cl 25
• 12 cherry tomatoes
• Fish stock cl 100
• Spring onions g 80

Put the oil in hot sauteen pan with the garlic, the red chilli, the onions and the cheery tomato. Roast for about 3/4 minutes, then add the brown crab meat and mix well to get all the flavors together; put the wine and leave evaporate. Then cover with the fish stock.

Boil the linguine for 10-11 minutes in salted water once the pasta is cooked.

Add it in the sauce, put the white crab meat, the fresh parsley and a final touch of olive oil.