Green Chile Crab Linguine: a pasta dish with New Mexican flair

Faced with a relatively empty fridge the other night, I threw the following together, giving it a New Mexican twist. It proved to be a great 'storecupboard' standby and made a welcome change to the recent run of meat-laden meals that we seem to be eating.

Chile crab pasta - serves 2

6oz linguine
1 jalapeno, roasted and diced
1 tin of white crabmeat
2 tbsp olive oil
2 tbsp tequila
2 tbsp lime juice
1 tbsp coriander/cilantro (optional), finely chopped

Cook the pasta for 10-12 minutes in a pan of salted, boiling water. In the meantime, heat the oil in a small frying pan and add the diced jalapeno. After 2 minutes, add the crab and tequila and stir until heated through.

Drain the pasta and add the crab mixture to the pan. Toss well, adding the lime juice and optional coriander. Serve drizzled with extra virgin olive oil.