Crab and Chilli Tagliatelle

1 Tbsp Rapeseed Oil

200g Tagliatelle

2 Shallots, finely chopped

1 Red Chilli, finely sliced

1 Tsp Lemongrass paste

3cm fresh Ginger, finely chopped

1 Tsp Mild Curry Powder

200ml White Wine

250ml Double Cream

300g White Crab

100g Brown Sugar

3 Limes, juice only from two

3 Tbsp fresh Coriander, finely chopped

Sea Salt and freshly ground Black Pepper

Heat a frying pan until hot and add the Oil, Shallots, Chilli, Lemongrass, Ginger and Curry Powder

Fry for 2-3 minutes

Add the White Wine and bring to a simmer

Cook until the wine has reduced by half

Add the Cream and cook for a further minute before adding the Crabmeat

Stir to combine and simmer for one minute

Season with Salt and freshly ground Black Pepper, to taste, and add a little of the Lime juice and Coriander, saving a squeeze of lime to serve

Set aside, keeping the sauce warm, while you cook the pasta

To serve, bring a large pan of salted water to the boil, add the Tagliatelle and cook for 3 minutes until tender

Drain the pasta and place into the pan with the sauce and stir to combine

Serve in bowls with a squeeze of lime, sprinkle of Coriander and half a Lime on the side