The ingredients speak for themselves in this simple pasta dish. Fresh crab, herby garlic-laced tomatoes, lemon, chilli and olive oil create the perfect combination for this quick supper. At the restaurant we always serve our pasta al dente and our crab is sourced from the clean, clear waters that surround the Isle of Man. Our trusted supplier, Nick Pledger from the Port of St Mary is located right in the harbour so freshness is always guaranteed.
Mix the tomatoes, basil, garlic, olive oil and plenty of seasoning then put to one side. Cook the pasta according to the packet instructions then drain well, reserving 150ml of the pasta cooking water. Heat the olive oil in a large frying pan and cook the garlic and chilli flakes for 1 minute over a high heat then add the crab meat quickly followed by the parsley, white wine and reserved pasta cooking water and bring to the boil. Reduce for 1 minute then add the cooked pasta, tossing well to combine. Add the tomato mix, lemon zest and juice, garlic oil and plenty of seasoning, mixing well. Divide between four bowls and serve with a drizzle of extra virgin olive oil.