Linguine with fresh crab, asparagus, lemon and basil

By: Ainsley Harriott

350g (12oz) linguine
250g (9oz) asparagus (it's a good handful, they add a lot of flavor to the dish)
3 tbs extra virgin olive oil
1 garlic clove, crushed
pinch of chilli flakes or cayenne
125ml (4oz) double cream (aka heavy cream 30% fat)
250g (9oz) fresh white crabmeat (I used fake crab)
2 tbs fresh basil
zest of one lemon

Bring a large pan of salted water to a boil, add the linguine, stir to prevent them from sticking and cook according to the packet instructions. Drain well.

Meanwhile, trim the asparagus and cut into 2.5 (1in) lengths. Cook in boiling salted water for about three (3) mins, until tender, then drain. Heat the oil in another large pan. Add the garlic and chilli or cayenne and cook for 30 seconds. Add the cream, asparagus and crabmeat and heat gently.

Tip the linguine into the cream mixture and toss gently over a low heat to combine. Divide between four warm bowls, scatter with basil and lemon zest and serve immediately.

Beth's Review: Super easy, once you get the water boiling for the noodles, it will take 10 mins to cook. Make sure you have everything ready to go, cause as I said, once you put the noodles in you have that time to get it all done. It was timed perfect.