Crab, Chilli and Lemon Bucatini Recipe - Great British Chefs

Step 1

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

Step 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

Step 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

Step 4

Cook the pasta in the boiling water until al dente (about 3-4 minutes for fresh or 10-12 minutes for dried)

Step 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

Step 6

Divide the pasta between bowls and spoon over the remaining sauce. Finish with a grind of black pepper