Crab Fettuccine Sauce

Ingredients

• 500 g crab meat
• 1–2 red chillies, finely chopped
• 1 celery stalk, finely diced
• 1 onion, finely chopped
• 6 garlic cloves, minced
• 1 punnet cherry tomatoes, halved
• 1 tsp dried oregano
• 1 bunch basil, whole leaves or roughly torn
• 150 ml white wine
• 200 ml stock (chicken, vegetable, or fish)
• Zest and juice of ½ lemon
• Small handful parsley, finely chopped
• Butter, for sautéing
• Salt & black pepper

Method

1. Melt butter in a large sauté pan over medium heat.
2. Add onion and celery; cook until soft and translucent.
3. Add garlic and chilli; cook briefly until fragrant.
4. Add tomatoes, oregano, basil, wine, and stock.
5. Cover and simmer until tomatoes soften and sauce reduces, about 10 minutes.
6. Stir in lemon zest, lemon juice, and crab, folding gently.
7. Cook fresh squid ink fettuccine in well-salted water, 2–5 minutes.
8. Add pasta directly to sauce and toss gently.
9. Finish with parsley and a drizzle of olive oil.