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1
Separate the crabmeat into small pieces.
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2
Chop the basil leaves into 5 mm dices.
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3
Crush 1/2 the garlic with the back of your knife.
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4
Boil the water to cook the pasta.
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5
Remove any tough part and skin from the tomatoes and squash roughly.
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6
Pour in the olive oil and garlic into a cold frying pan and place the pan on a low heat.
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7
Infuse the oil with garlic.
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8
Once the water has boiled, add the pasta.
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9
Stop cooking one minute before the package instructions.
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10
As soon as the garlic turns golden brown, remove it.
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11
Add the crabmeat and fry.
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12
Add the white wine and increase the heat to high to evaporate the alcohol.
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13
After the alcohol has evaporated, add the tomatoes and salt.
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14
Once the sauce has boiled, turn the heat to low and reduce the sauce by 1/2.
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15
By cooking the sauce, it rounds out the tartness of the tomatoes.
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16
After the sauce has reduced by 1/2, season lightly with salt.
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17
Turn off the heat.
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18
Turn on the heat just 1 minute before the pasta has cooked.
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19
Add the double cream and basil leaves.
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20
Stir well.
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21
As soon as the pasta is cooked, transfer the pasta to the sauce without draining.
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22
Mix together and continue to cook over low heat to coat the pasta with the sauce.
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23
If the sauce has reduced too much, add the pasta cooking liquid.
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24
Check the taste and season with salt, if necessary.
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25
Transfer onto a serving dish and garnish with basil leaves.
