- 200g fresh Linguine
- 25g butter
- 1-2 shallots peeled and finely chopped
- 1 clove garlic peeled and finely chopped
- 100gpack Castle MacLellan Orkney Crab Pate
- 145g can crabmeat drained
- 75ml white wine
- 75ml single cream
- Small bunch of parsley and dill chopped
- Juice 1 lemon
- Black pepper
Bring a large pan of salted water to the boil and cook the linguine according to pack instructions until al dente.
While the pasta is cooking, melt the butter in a medium saucepan over moderate heat. Add the shallots, garlic and chilli and cook for 2-3 minutes until softened but not browned.
Stir the crab pate and drained crabmeat into the shallot mixture and continue to stir until the pate has melted. Gradually add the white wine and cream, mixing well together to give a sauce that coats the back of a spoon.
Sprinkle in the chopped herbs and season to taste with lemon juice, salt and pepper.
Drain the pasta and add it to the sauce, toss well together and serve straight away with a crisp green salad.
Tip: If you prefer a less spicy sauce, remove the seeds from the chilli before chopping