Ingredients

• 400g/14oz dried linguine pasta
• 3 tbsp olive oil
• 1 red onion
• peeled and finely chopped
• 1 x 415g/14½oz can of lobster bisque
• 1 tbsp brandy or Pernod
• 2 ripe tomatoes
• seeds removed and finely chopped
• 100ml/3½fl oz double cream
• sea salt and freshly ground black pepper
• 2 cloves garlic
• chopped
• 1 long red chilli
• seeds removed and finely chopped
• 2 x 170g/6oz can white crab meat
• drained and flaked
• 2 tbsp chopped flatleaf parsley

Directions

• Cook the pasta in boiling salted water according to packet instructions
• or until just cooked through (al dente).
• While the pasta is cooking
• heat one tablespoon of the olive oil in a saucepan.
• Add the onion and cook for about five minutes
• until softened
• but not browned.
• Pour in the bisque and brandy or Pernod and bring to the boil. Reduce the heat to simmer for 5-6 minutes
• or until the liquid has reduced by a third.
• Add the tomatoes
• cream and season with salt and pepper. Cook for 3-4 minutes
• until the tomatoes have softened.
• Meanwhile
• heat the remaining two tablespoons of olive oil in a frying pan. Add the garlic and chilli and fry for 1-2 minutes
• until softened.
• Add the crab meat and toss in the pan until it is heated through. Season with salt and freshly ground black pepper and add the parsley.
• Drain the pasta and add to the lobster sauce.
• To serve
• divide the pasta and sauce between four plates or bowls and scatter the chilli crab mixture over the top of each one.