Do you ever wonder what your favourite chefs cook at home, when they’re in their own kitchens, away from the chaos of the restaurant? Do dishes from their menus ever end up on their dining room tables?

Well, this recipe is an answer. It comes from Stephanie Dietz, who runs the Pink Dinghy in Virginia Beach, a delightful restaurant that has the kind of menu that makes me want to order one of everything. When I asked Stephanie whether she had a great weeknight recipe to share, she replied: “I’m thinking of this crab pasta that we make at the restaurant, and made at home the other night. It’s so luxurious but also super easy and feels like a decadent treat for a weeknight.”