Crab linguine with chilli & parsley

Crab linguine with chilli & parsley

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(28 ratings)

Prep: 15 mins Cook: 15 mins

More effort

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

  • Healthy

Nutrition: per serving

  • kcal546
  • fat17g
  • saturates2g
  • carbs74g
  • sugars4g
  • fibre3g
  • protein27g
  • salt1.06g
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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
    Crab

    Crab

    A crustacean that has its skeleton on the outside protecting a soft, flavoursome flesh. There…

  • small splash, about 5 tbsp, white wine
  • small squeeze of lemon (optional)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • large handful flat-leaf parsley leaves, very finely chopped

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.

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Comments, questions and tips

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utahraptor78
15th Mar, 2017
5.05
Lovely recipe, but for those saying it's bland, I add half a bottle of wine, lemon zest or sliced preserved lemons, a few fennel seeds and about 3 red hot chillies. The end result should be tasty pasta with flakes of white meat sitting in a spicy, zingy, winy broth.
katycooks's picture
katycooks
24th Oct, 2016
2.55
It was okay. Certainly quick and easy, but somehow lacking something. The chilli was there and just the right amount of heat. I did add some lemon juice as it definitely needed it. Perhaps some tomatoes would have added something to the dish? Perfectly edible, just not very exciting.
cookiedew
31st Mar, 2015
5.05
Excellent recipe. Doubled the wine and added a generous grating of lemon zest at the same time as the parsley which just lifted the dish a touch. So easy and perfect for a weeknight
sophieburch
23rd Mar, 2015
5.05
Yummmmmyyy!! Added some prawns, basil and black pepper (and topped with parmesan) but this was sooo good and easy to make - will definitely make it again.
Elohelae
24th Feb, 2015
Brilliant recipe- definitely one of my favourite mid-week meals because of how quick and simple it is (if not a little pricey). Few modifications- - I buy half and half brown and white crab and then either another pot of white crab meat, or some crayfish tails. Throw the tails in just long enough to warm but not too long so they don't get tough. - I add a few cherry tomatoes and simmer in the wine - more wine. A few complaints about this being dry but I never have that problem - capers add a delicious burst of flavour - definitely add salt and pepper to taste before putting the pasta in
africanqueen's picture
africanqueen
2nd Nov, 2014
5.05
Delicious, we've just had this with locally caught Northumberland crab for a Sunday lunch. I certainly will be cooking this again :-)
raj1234
31st Aug, 2014
I'VE USED THIS RECIPIE MANY TIMES, AND EACH TIME IT TURNS OUT PERFECTLY AND THE FAMILY LOVES IT ! VERY SIMPLE AND QUICK TO MAKE
turtlerina
6th Jul, 2014
5.05
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
27th Jun, 2014
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
13th Jan, 2014
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 !

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annie234
2nd Oct, 2013
I changed the white wine to a light vegetable stock such as Swiss vegetable bouillon, added lime zest and juice as well as lemon and grated parmesan cheese over it. Absolutely delicious and went down a storm! Tried it before with just white white and had the same problem as other reviewers with it being too dry. Also a lot cheaper using stock especially for a midweek meal.