Recipe by Darren White, Head Chef, White Hart Inn, Chilsworthy, Cornwall
Photos: © Guy Harrop | guyharrop.com
Ingredients:
300g linguine- A pinch of salt
- 2 cloves of garlic
- 200g butter
- 120ml white wine
- 200ml double cream
- 16 Vannamei shell-on king prawns
- 100g crab meat
- 8 tsp of Boddington’s Preserves The Chilli Jam
- 1 lemon (for serving)
To cook the pasta and make the sauce:
Bring a large pan of water to the boil, adding a generous pinch of salt.- Add the linguine, stir well, and allow to boil for 8–10 minutes. Stir the pasta occasionally to prevent it from sticking to the pan or clumping.
- While the pasta is cooking, peel and finely chop the garlic.
- In a separate pan, melt the butter over a low heat, then add the chopped garlic.
- Pour in the white wine, reduce the heat to medium-low, and simmer gently for 2 minutes.
- Gently stir in the double cream, keeping the heat low.
- Add the king prawns to the sauce and cook over a gentle heat until they turn pink, about 8 minutes, stirring occasionally to cook the prawns evenly.
- Once the pasta is cooked, drain it in a colander, shaking off any excess water.
- Add the pasta to the pan with the sauce and stir until well coated.
- Gently stir in the crab meat and the chilli jam. Mix until evenly combined and heated through.
To serve:
Serve in pasta bowls with a squeeze of lemon juice over the top.
Photos: © Guy Harrop | guyharrop.com from: A Taste of the West Country (2025) – A collection of original recipes created by Taste of the West award-winning chefs and producers, which is published by We Make Media, and available to buy at wemakemedia.co.uk/shop.
