200g dried linguine pasta
1-2 shallots finely chopped
1 -2 cloves garlic, crushed
1 tablespoon butter
1 tablespoon extra virgin olive oil 
1 long red chilli, de-seeded, finely chopped
1-2 anchovies roughly chopped
1 cup crab meat (ideally fresh)
2-3 Garlicious Grown black garlic cloves, sliced
Handful of finely chopped parsley
1 tablespoon truffle infused oil


Bring a large pot of salted water to the boil and add the linguine. Cook for approx 10 mins or until al dente. This is a quick recipe so get your plates ready and the wine chilled!
Whilst the pasta is cooking, melt the butter and extra virgin olive oil in a pan over a medium heat. Saute the shallots and garlic until softened. Add the chilli and anchovies, cook till fragrant. Reduce heat to low and gently mix through the crab meat, black garlic, parsley and truffle oil.
As soon as the pasta is ready, combine with the crab sauce and serve immediately with a sprinkling of parmesan cheese.
This dish needs no salt but does need a big wine – the flavours are pure umami so an aged chilled Riesling would suit.
Recipe from our gorgeous friend and customer Juleen
Serves 2