Crab, Chilli and Chorizo Linguine-Serves 2 Generously

I like a full bowl of pasta. Can you blame me? Hehe 

This recipe came from a combination of a segment I watched where Gordon Ramsay taught people home cooking and also having something similar at a popular Italian chain a few years back. 

It is simple, not dry like you may think, yet taste so luxurious (I’ve even served it for Valentines day!). I mean if chorizo goes well in a seafood paella why not in a pasta right? 

Ingredients 

250g of Linguine (you can also substitute it for 250g Spaghetti or Tagliatelle) 

115g of Spanish style Chorizo chopped into half coins (Usually half of a ring in total of one you get from the supermarket, I use spicy, but you can use the regular)

1 or 2 fresh chillies chopped fine (whatever chillies you use is entirely up to you) 

4 tablespoons of olive oil

2 to 4 cloves of garlic, skinned and crushed 

1x 145g can drained, or 1x 100g tub of crab meat (white, dark or a combination of the meats is fine). If buying the can, I suggest the lump crab meat, as I think the shredded one is trash) 

Zest and juice of 1/2 lemon to taste

1 tbsp of salt (will be used to season the water)

1/2 tsp of salt (will be used at the end) 

Optional extras to serve:

Handful of parsley or rocket

Parmesan (I never said it was traditional lol) 

Equipment:

Knife

Chopping Board

Pestle and Mortar/ Garlic Crusher

30cm Frying Pan

Large Pot for boiling pasta

Pasta Spoon

Cooking Spoon

Method

1. In a large pot filled with water, add 1tbsp of salt (it is so the pasta becomes seasoned. A big fraction of it will not end up actually sticking to the pasta, which is why I suggest the 1 tbsp, any less and there might not be enough seasoning).Bring the water to a boil.
2. Get that pasta cooking. I like mine Al dente, so cook mine a couple of minutes less then packet instructions. 
3. In a frying pan, with the heat off, throw in your crushed garlic, chilli, and chorizo and 2 tbsp of the olive oil.
   
4. Now turn on heat to medium low, and place pan on the heat allowing the chorizo garlic and chillies to become even more fragrant stirring throughout. It should just take around 4 minutes. You should also notice the chorizo starting to release some of its fat.
5. Throw in the crab and lemon zest into the mix. You just want everything warmed though and for the crab meat to be dyed in the wonderful spices from the chorizo. Do not overcook the crab or might turn rubbery. Turn off the heat.  
6. Once the pasta is cooked, throw the pasta into the crab and chorizo mixture; until the mixture is well combined with the pasta. Next mix in your lemon juice, parsley, and the remainder of the 2tbsp of olive oil.
   
7. Serve topped with any of the optional extras if using.