Start by adding the linguine to a large pan of boiling water and cooking until al dente (8-10mins). While the pasta is cooking begin preparing the sauce.

Melt the butter in a large heavy-bottomed frying pan over a medium heat.

Add the onions to the pan, reduce the heat and allow to soften, stirring occasionally.

Add the garlic and cook for 2 minutes.

Add the wine, bring to the boil then simmer for 3 minutes until the alcohol has cooked out

Add the Castle MacLellan Luxury Orkney Crab Terrine to the pan and mix until smooth.

Add the mussels, cover with a lid and cook for 3 minutes.

To serve, drain the pasta and add to the sauce, along with a few spoonfuls of the cooking water.

Cook for a further 2 minutes until the pasta is well coated with the sauce then serve.