A smashing linguine recipe submitted on Facebook by our friend, Jim.
Green bacon 6 rashers
Garlic 1-2 cloves
Lemon zest of half
Red chilli 1, deseeded if you like less heat
Mascarpone 250g pot (can be substituted for soured cream for less richness)
Nutmeg 1/4 whole or a half teaspoon ground
Crab meat 1 pot (usually 227g)
Parsley a handful
Smoked paprika a pinch
Put your linguine on, as per our fantastic How To Cook Pasta Properly guide.
Dice the bacon and shallots. Fry gently in olive oil until the bacon is crisp.
Add the other ingredients except the crab meat, parsley and paprika. Stir in the now cooked linguine with a ladle or two of the pasta water, as required.
Once the sauce has stabilised and come together with the pasta, add your crab meat.
Stir in the parsley and serve with a pinch of paprika as garnish.