Thursday 22 September 2022


Cooking and recipe research time is currently non existent because of fashion show month but I still managed to rustle up this wonderfully spicy and creamy crab pasta with tomatoes after being backstage at a show all day and my god it was quite frankly food for the soul!!! Easy, quick yet still with an indulgent feel to it, you can't go wrong here.



  • 4 tbsp olive oil
  • 1 large shallot , finely chopped
  • 2 fat garlic cloves, finely chopped
  • 1 small red chilli , deseeded and chopped 
  • 100g fresh dressed crab
  • 400g can cherry tomatoes in juice
  • pinch of sugar
  • 50ml single or double cream
  • 400g linguine
  • 170g can crabmeat chunks in brine, drained
  • Handful basil, leaves only, roughly chopped 

  • Heat the oil in a large frying pan and boil the kettle for the pasta. 
  • Add the shallot to the oil and gently sizzle for 5 mins until soft. 
  • Add the garlic and chilli, and cook for another 1-2 mins.
  • Tip the kettle of hot water into a large pan, add the pasta and cook following pack instructions. Meanwhile, add the dressed crab to the frying pan. 
  • Drain the tomatoes over a bowl and tip the juice into the pan. 
  • Add the sugar, cream and some seasoning. 
  • Bubble gently while the pasta cooks.
  • Just before the pasta is finished, add the cherry tomatoes and crabmeat chunks to the pan, stir for 1-2 mins, then drain the pasta (reserve a little pasta water) and add this too. 
  • Cook everything for another min, adding a splash of pasta water if the sauce looks dry, then season to taste. 
  • Stir through the basil and serve.

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