Serves 2

Ingredients (tomato confit):

• 400g cherry tomatoes

• 1 garlic clove, sliced lengthways

• 100ml olive oil

• 70ml merlot or cabernet vinegar

• 1 teaspoon of flowering oregano 

• Pinch of salt

• Pinch of pepper

Ingredients (main dish):

• 200g fresh raw Blue Swimmer crab meat

• 100ml lemon juice

• 20g dill

• 20g fermented chilli

• 400g tomato confit - ingredients below

• 300g linguine 

Method (tomato confit):

1. In a heavy based pot, add all of the tomato confit ingredients except the vinegar.

2. Bring to simmer stirring occasionally until the tomatoes burst and release their juices.

3. Add the vinegar and cook for another 5 minutes, allow to cool on stove and keep at room temperature until ready serve. 

Method (main dish):

1. In a pan, slowly heat the tomato confit and fermented chilli.

2. To cook the linguine, heat a medium to large saucepan of salted water. Once boiling, add the linguine to the water and cook until al dente.

3. Once the pasta is cooked, drain and keep about 80ml of pasta water and toss back with the pasta - this will work the gluten in the pasta and thicken the sauce.

4. Add the crab to the tomato confit and toss thoroughly. Be careful not to over-cook the crab. 

5. Combine the pasta with the tomato and crab sauce.

6. Add the lemon juice and dill, check the seasoning and add more salt or lemon juice depending on your palate. 

7. Serve in a bowl and garnish with some extra dill and nasturtium leaves. 

8. Enjoy with a glass of your favourite vino!