I had the pleasure of meeting His Majesty on many occasions when I worked
for the Royal Family. The first time was at The Queen’s Golden Jubilee
celebrations at Windsor Castle.


King Charles has always championed the countryside, organic farming, and
the environment. He has been at the forefront of bringing environmental
issues to the table.


His organic interest also promotes seasonal produce which is something that
I believe is important to help the environmental impacts of food production.

To celebrate I am sharing one of my favourite recipes which I think is Fit for a King!
Crab linguine is a simple dish with a wow factor!

FIT FOR A KING, CRAB LINGUINE

Serves 4


This recipe takes a few good-quality ingredients and lets them shine!


INGREDIENTS
400g linguine
One finely diced white onion
4 tbsp extra-virgin olive oil
1 good pinch dried chilli flakes depending how
spicy you like it
2 garlic cloves, finely chopped
1 whole cooked crab, picked, or about 150g brown
crabmeat and 250g fresh white crab meat
small splash, of white wine
a small squeeze of lemon (optional)
large handful of flat-leaf parsley leaves, very finely chopped
Parmesan to serve

METHOD


Step 1
Bring a large pan of salted water to
the boil and add the linguine. Give it a
good stir and boil for 1 minute less than
the pack says. Stir well occasionally so
it doesn’t stick.


Step 2
While the pasta cooks, gently heat 3
tbsp of olive oil with the onion. chilli
and garlic in a pan large enough to hold
all the pasta comfortably. Cook the
chilli and garlic very gently until they
start to sizzle, then turn up the heat
and add the white wine Simmer
everything until the wine and olive oil
come together. Then take off the heat
and add the brown crabmeat. Use a
wooden spatula or spoon to mash it
into the olive oil to make a thick sauce.


Step 3
When the pasta has had its cooking
time, taste a strand – it should have
very slight bite When it’s ready turn
off the heat. Place the sauce on a very
low heat and use a pair of kitchen tones
to lift the pasta from the water into the
sauce.


Sten 4
Off the heat. add the white crabmeat
and parsley to the pasta with a
sprinkling of sea salt. Stir everything
together really well, adding a drop of
pasta water if it’s starting to get claggy.
Taste for seasoning and, if it needs a
slight lift. add a small squeeze of
lemon Serve immediately twirled
into pasta bowls and drizzled with the
remaining oil.