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Pasta. Prosecco…. Perfect.

Updated: Sep 22, 2023




I don’t know about you, but something about September, always puts me in the mood for pasta.


Not just any kind of pasta, mind.


It has to be the twizzle-around-your-fork-and-make-a-mess kind - that's linguine or spaghetti, in layman's language!


‘Well, what’s wrong with a bit of penne?’ I hear you ask?


The answer is… nothing per se, except it doesn’t lend quite so well to the metaphor of de-tangling the shoestrings of the day, via the unlikely (yet satisfying) medium of...dinner.


For this reason, among others, this seafood and Prosecco pasta dish (pinched from morning TV last Valentine's Day) has quickly evolved to become my mid-week dinner default, ticking the 'quick' 'easy' and 'healthy' boxes in one hot minute... or maybe twenty!


All you’ll need for this recipe is:


250g cherry tomatoes

50g green olives

2 large cloves Garlic

1 Chilli

2 x 100g packs Crab meat

200g Linguine


Method:


Whilst the pasta is cooking, put the oil, chilli and garlic in a cold pan and turn on the heat.


Let the ingredients fry off for a few minutes then add the tomatoes.


Cook for 2 minutes on a high heat then add the prosecco.


Simmer for 5 minutes then turn off the heat.


Add the cooked linguine, crab meat and olives to the pan.


Mix well, add a squeeze of lemon and season to taste.


You might wonder what it is that makes this recipe such a winner, and I’ve often contemplated this myself…and generally to only one conclusion.


That is, that it juxtaposes that perfect combination of hot, sweet, salty and mineraly, and all in a quick and easy pot-to-plate process which, as an added bonus, lends an excuse to put Prosecco on the shopping list!



Sponsored by Alberto Nani

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