Linguine with blue swimmer crab
(This recipe was created by Mark Yates and supplied by Catalano’s Seafood.)
Place the oil, garlic and chillies into a large non-stick pan and sauté until they become fragrant.
Add the crab meat to the pan and gently cook for three minutes.
Add the pasta, dill and capers and stir until well combined.
Season with sea salt and cracked black pepper.
Dish into large individual bowls and serve with a good shaving of parmesan cheese, a sprinkle of lemon zest and a drizzle of extra virgin olive oil.
Use a little of the cooking water from the pasta to extend the sauce.