• splash of vegetable or rapeseed oil
• 50 g butter or chilli, paprika and lime butter
• 4 shallots, sliced
• 6 spring onions, thinly sliced
• 2 garlic cloves, chopped
• ½ red chilli, chopped
• 1 vegetable stock cube ½ fish stock cube (optional)
• a good glug of white wine
• 1 heaped tbsp crème frâiche
• 150 ml double cream
• 1 lime, zested and then halved
• 300 g fresh white crab meat (or a mixture of white and brown)
• small handful of parsley, chopped
• 400 g linguine
• 100 g Parmesan, grated
• 4 handfuls of rocket salad
• salt and pepper

Heat the frying pan on a medium heat and add a splash of oil and the butter. Let the butter melt and then stir in the shallots, spring onions, garlic and chilli. Sweat them for around ten minutes until the onions are soft; the longer you cook them the tastier your finished dish will be! Crumble in your stock cubes and cook off until they dissolve into the onions.

Add the white wine, crème frâiche, cream and lime zest, then chuck in the lime halves and simmer on a medium heat for around five minutes. Stir in the crab meat and parsley.

In a separate pot, boil the linguine for six to seven minutes - you don’t want to overcook it as it will keep cooking when you add it to the sauce. Give your pasta a stir hallway through to make sure it isn’t sticking together. When it is cooked, drain in a colander, leaving a small amount of cooking water in with the pasta so it doesn’t get sticky. Don’t rinse the pasta, as you want to keep the starch to thicken the sauce.

Reduce the heat under the sauce and gently toss in the pasta, making sure each strand of linguine is coated in sauce and crab. Taste to check for seasoning and add a dash more cream if you want.

Once dished up, sprinkle freshly grated Parmesan on top and add a handful of fresh rocket. Serve with a wedge of lime.