Bring a large saucepan of salted water to boil, add linguine and cook as per instructions then set aside.
Melt the butter in a large saucepan set over a medium heat and add the shallots and garlic. Fry for about one minute, without browning, then add chillies and curry paste and cook for 2-3 minutes.
Pour in the wine, bring to boil and reduce liquid by half, then add the stock and saffron and simmer for 2-3 minutes. Pour in cream, bring back up to the boil and remove from heat.
Add crabmeat to the sauce and heat gently for 2-3 minutes, then add the cooked linguini and warm through, stirring the sauce and pasta together. Remove from the heat, then stir in the parsley, coriander and lime juice, and season with salt and pepper. Serve immediately.
YUM YUM BUBBLE GUM!! ELLIE xoxoxox
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