Crab, Samphire and Wild Garlic Linguini

I am not going to suggest you make your own pasta for this dish; the fresh commercial brands are now so good. This crab linguini is intended as a very simple but luxury supper dish. It only takes minutes to prepare, but washed down with a crisp white wine, it is a perfect.

Ingredients For 2
2 Tablespoons Rapeseed Oil
1 good sized Onion, peeled and diced
2 teaspoons Curry Powder
100ml White Wine 
1 Lemon, juice and zest
150ml Crème Fraiche
Salt and freshly ground Black Pepper
400g fresh Linguini
200g Dressed Crab - Brown & White Meat
80g Samphire or Sea Kale, rinsed in cold water
18 Wild Garlic flowers, broken into pieces 
(The flowers are less pungent that the wild garlic leaves and great for this dish)
1 Fresh Chilli, cut into rings

Method

• Heat the oil in a shallow pan over a moderate heat. Fry off the onion until soft but not browned.
• Stir in the curry powder, wine, lemon and crème fraiche. Continue to cook for 5 minutes reducing the liquid. Taste and season with salt and pepper.
• Add a splash of oil to a big pan of lightly salted boiling water. Cook the linguini as specified on the packet. Drain then rinse the pasta under the tap to prevent it sticking, tip it back into the pan to keep warm.
• Add the crab, garlic flowers and samphire to the sauce. Stir over a moderate heat for a few moments. Fork the pasta into individual bowls, serve the crab sauce on top and finish with chilli rings.