This is a simple and quick luxurious pasta dish using the brown crab as the binding sauce for the pasta with the white meat folded in at the end with wild garlic leaves. If you can’t get your hands on wild garlic leaves a tablespoon or so of chopped soft herbs and a couple crushed garlic cloves added to the brown crab when making the sauce will work fine.
I always have Cipriani pasta in my larder it’s just the best, light, tasty and cooks in just two minutes
Mitch is a huge fan of Mark’s, calling him one of the best fish chefs in the world. The two have been friends for years, and Mark has been cooking with fish from our Online Seafood Market since the day we opened. You can experience it for yourself at his fantastic chef’s table events at his beautiful home in Lyme Regis.
