Crab pasta done (mostly) the River Cafe way, with an ‘electric sauce’ of olive oil, red chilli, parsley, garlic and lemon My copy of the River Cafe Cookbook is silver, having lost its original blue sleeve some years ago. Naked, the hardback cover is completely plain, so it is my handwriting of “River Cafe blue” along the metallic spine, even though there is little chance of mixing it up with the yellow softback River Cafe Cookbook Two or the emerald cover of River Cafe Cookbook Green. Blue wa...