Crab: crab (crustacean)
Linguine: flour (gluten), egg, salt, oil
Cream: caviar (fish), crab (crustacean), fennel, carrot, tomato, celery, onion, garlic, white wine, bay leaf, thyme, cream (milk), oil, dill, chive
Fennel: fennel, mustard, oil, white wine vinegar (sulphites), salt
Nasturtium oil: nasturtium, oil
All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menu descriptions do not include all ingredients. If more information about allergens is required, please ask a member of the team. Occasionally we may need to substitute products if we are unable to source from our suppliers, thank you for your understanding.
You will need
A medium saucepan, a spoon and a small pasta bowl
Chef’s top tip
“Why not incorporate crab foam? Place a small amount of the hot prepared sauce into a high sided container. Using a milk frother, whisk the sauce to achieve a light foam that can be spooned over your dish for a professional chef’s finish”.
Snip the top off the linguini and sauce, pour into a microwave-proof bowl and mix well
Reheat in a microwave for 1-2 mins until piping hot
Carefully fold through the caviar and prepared crab
Spoon onto a warm serving plate and garnish with fennel salad
Drizzle with nasturtium oil and enjoy