Crab chowder pasta

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Bert demolished this. I was obviously more restrained.

Serves 2-2.5

1 garlic clove, crushed

A little olive oil

100ml sour cream

Pinch of saffron

Good pinch of paprika

200g sweetcorn

100g crab meat

Handful grated parmesan and more to serve

Salt and pepper

Pasta to your appetite

Put your pasta on to boil.

Fry the crushed garlic very briefly in the oil till it’s soft but not coloured, then add the cream, paprika and saffron, cooking very very gently so the saffron can infuse the cream. When the pasta’s cooked, stir the sweetcorn, crab, cheese and seasoning through the cream and stir it all through the hot pasta.

Sprinkle more parmesan on at the table.

Bert: [blowing dramatically on pasta] ‘Hot, hot, hot!’

Me: ‘Is it hot?’

Bert: [extremely patiently] ‘No, not hot.’

Okay…

 

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