Jukes 8 with Crab Linguine

Jukes 8, our stunning rosé, adores all manner of seafood and can handle potent additions of chilli heat. This dreamy dish is a modern classic and a doddle to prepare. You can tweak the recipe by adding as much chilli and Parmesan as you desire, and Jukes 8 will rise to the occasion in style.

Ingredients (serves 4)

400g dried Linguine (Barilla and Rummo are great brands)

A glass of white Wine (optional)

4 tablespoons of Extra virgin olive oil

2 cloves of Garlic, finely sliced

1 Lemon

1 or 2 small dried red Chillis (pepperoncino) chopped (depending on your tolerance)

300gms fresh picked white Crab meat from your favourite fishmonger

1 bunch of Watercress – leaves picked off

1 handful of flat-leaf Parsley – leaves picked off

Sea salt and freshly ground Black pepper

Extra virgin olive oil

Method

Add the linguine to a large pan of boiling salted water. While it’s cooking, gently heat the oil in a large heavy-based frying pan, add the chopped garlic and chilli, and cook for three minutes until they get just a little colour but don’t burn. Pour in a glass of white wine and let it bubble away, allowing the alcohol to cook off and the liquid to reduce. When the linguine is al dente, strain and keep some of the water aside to loosen the pasta later on if needed. Stir the linguine into the chilli and oil, coating the pasta well. Squeeze in the lemon juice and season with salt and pepper. Remove from the heat and gently stir in the crab meat, watercress and torn parsley leaves, and serve immediately with a drizzle of your best extra virgin olive oil. Don't forget to enjoy perfect alcohol-free wine alternative, Jukes 8 - The Rosé.