Crab linguine with chilli & parsley

Crab linguine with chilli & parsley

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(17 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Moderately easy

Servings

Serves 4

Keep it simple with this restaurant-style dish that takes a few good-quality ingredients and lets them shine

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
546
protein
27g
carbs
74g
fat
17g
saturates
2g
fibre
3g
sugar
4g
salt
1.06g

Ingredients

  • 400g linguine
  • 4 tbsp extra-virgin olive oil
  • 1 red chilli, deseeded and chopped
  • 2 garlic cloves, finely chopped
  • 1 whole cooked crab, picked, or about 100g/4oz brown crabmeat and 200g/7oz fresh white crabmeat
  • small splash, about 5 tbsp, white wine
  • small squeeze of lemon (optional)
  • large handful flat-leaf parsley leaves, very finely chopped

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Method

  1. Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn’t stick.
  2. While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
  3. When the pasta has had its cooking time, taste a strand – it should have a very slight bite. When it’s ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
  4. Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it’s starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.

Recipe from Good Food magazine, March 2011

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Comments

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turtlerina's picture
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This was a really good recipe; for those who said the dish came out dry, I almost doubled the white wine (I used half the suggested portion for the pasta) and doubled the amount of crabmeat. The chilli flavour didn't really come through though - perhaps two would be better than one. Definitely need to put in some salt at the point of cooking the sauce (not just a sprinkle at the end).

swsan1's picture

Lovely recipe, will definitely make this again, crab flavour comes through well with just a hit a chilli, very tasty. Not dry at all but the recipe says add a little pasta water if it is dry, mine didn't need it. Did not need to add the lemon either.

lilykerbey's picture

Really enjoyed this dish, instead of wine I used a dash of milk and some low fat cream cheese to make a more substantial sauce and absolutely loved it! Think I put too much chilli in though, ouch !

astrophe's picture

Really bland - couldn't eat it.... What a waste of delicious crab.....

suzymhall's picture
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So simple and yet tastes fantastic. Will definitely be making this again and again!

mellalite's picture
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Made this for the family, but I wasn't impressed at all! It was bland, dry and nothing special at all!

jessicaferguson1988's picture
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Tried this recipe last night and found it to be OK - nothing special. I added peas, cherry tomatoes and some fresh basil for extra flavour but found that the dish was quite dry. It is however very quick and easy and so is ideal for a mid-week meal.

julia555's picture
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Loved this. So simple to make and tastes great!

jacquisbarr's picture
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My family raved about this dish when I cooked it. We used fresh Newlyn crab and it was fantastic. When I make this again, I will add another chilli to give it a bit more fire, or perhaps add some pepper. However, it is truly delicious and a bit of a crowd pleaser!

loula87's picture
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My boyfriend cooks this all of the time and it is my favourite dish! We always buy a dressed crab, and then buy some extra white meat to make it extra crabby! Totally delicious!

triciabutler70's picture
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Fantastic recipe, went down a stoem at an Italian themed dinner party, guests loved it. I used two crabs though and added some parmesan shavings to serve.

fleurlovesfigs's picture
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Fresh, simple and healthy. If your fresh crab is small buy two, or use one crab and a tin of M&S white crab as we did. Will be making this again.

cinnamonstix's picture

Lovely - enjoyed by all the family.
I used a pot of white crab meat & a pot of half white & half brown,which was just right.

moby_mick's picture
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Excellent. My variations are: use Noilly Prat instead of white wine for a more robust sauce. Do check the seasoning: we thought more pepper would improve the taste. The use of the brown crab meat as the basis of the sauce was key, so possibly use more. Also crush the garlic rather than chop. Other recipes can be dry and suggest using the water in which the pasta is cooked to make the sauce more liquid. Don't do this: just get the right balance of wine and brown meat.

eleanormayo's picture
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Fantastic - I used 2 crabs for 4 people because you can never have too much crab in my opinion! You definitely need the lemon though.

mandyq's picture
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AMAZING! Very easy to make and tastes fantastic.

Lovely72's picture
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Simple to make & very very tasty. Made for 2, halved the pasta but still did same amount of sauce - lovely. Recommended & will def be making again.

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