Special Occasions Recipes - Creamy Crab Pasta with Artichoke Hearts Recipe

Ingredients

Serves 4

• 300 g/10 oz fresh linguine verde

• 750 ml/1 1/4 pints whipping cream

• 50 g/2 oz unsalted butter, at room temperature

• 125 g/4 oz canned artichoke hearts, drained and halved

• 3 spring onions, cut into 2.5 cm/1 inch lengths

• 50 g/2 oz Parmesan cheese, freshly grated

• 250 g/8 oz cooked crab meat

• salt and pepper

• flat leaf parsley, to garnish

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Method:

1. Cook the linguine in a saucepan of salted boiling water until al dente. Drain and keep warm.

2. Meanwhile, pour the cream into a saucepan and boil until reduced to 350ml. Add a little of the butter, then add the artichoke hearts and spring onions and sauté for 2-3 minutes.

3. Add half of the Parmesan and the crab meat and cook until just heated through.

4. Toss the pasta with the remaining butter, then pour the sauce over the pasta and toss again.

5. Season to taste with salt and pepper and sprinkle with the remaining Parmesan. Garnish with parsley and serve immediately.