Linguine with Crab and Cream - Cooking by the Book

Ingredients

• Large handful of parsley, roughly chopped, plus 2 tablespoons finely chopped
• 1 garlic clove, peeled
• Fresh red chili, finely chopped, to taste, or ¾ teaspoon dried chili flakes
• Salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 15 cherry tomatoes, halved
• 3½ ounces brown crab meat and 10½ ounces white crab meat
• 100 ml (scant ½ cup) Prosecco or white wine
• 4 tablespoons double (heavy) cream
• 11 ½ ounces dried linguine