Chilli crab & cherry tomato linguine

Chilli crab & cherry tomato linguine

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(8 ratings)

Prep: 10 mins Cook: 20 mins


Serves 2
Transform storecupboard heroes such as canned crab and dried pasta into a delicious seafood supper in just 30 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal620
  • fat26g
  • saturates3g
  • carbs61g
  • sugars8g
  • fibre3g
  • protein33g
  • salt1.7g


  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large shallot, finely chopped, or 100g frozen chopped onion



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 fat garlic cloves, crushed, or 1 tbsp crushed garlic paste
  • 1 small red chilli, deseeded and chopped or ½ tsp chilli flakes
  • 43g can dressed crab


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

  • 400g can cherry tomatoes in juice
  • pinch of sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 50ml single or double cream (optional)
  • 200g linguine
  • 170g can crabmeat chunks in brine, drained
  • handful parsley or basil, leaves only, roughly chopped (optional)



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Heat the oil in a large frying pan and boil the kettle for the pasta. Add the shallot to the oil and gently sizzle for 5 mins until soft. Add the garlic and chilli, and cook for another 1-2 mins.

  2. Tip the kettle of hot water into a large pan, add the pasta and cook following pack instructions. Meanwhile, add the dressed crab to the frying pan. Drain the tomatoes over a bowl and tip the juice into the pan. Add the sugar, cream (if using) and some seasoning. Bubble gently while the pasta cooks.

  3. Just before the pasta is finished, add the cherry tomatoes and crabmeat chunks to the pan, stir for 1-2 mins, then drain the pasta (reserve a little pasta water) and add this too. Cook everything for another min, adding a splash of pasta water if the sauce looks dry, then season to taste. Stir through the herbs, if you like, and serve.

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Comments, questions and tips

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Minoo's picture
26th Jun, 2015
This recipe was interesting because it got my buying ingredients I'd never used before, like tinned cherry tomatoes (didn't even realise they existed!) and tinned crab. Couldn't find tinned dressed crab so I used fresh dressed crab instead. It worked well and meant I had a bit left over for a nice sandwich! If I made it again I'd cut down the olive oil to 2tbsp because I felt it was a bit greasy. Tasted good though- just be sure you're hungry because it's a big portion!
24th Jun, 2015
I can't stand crab, so I used prawns instead. I didn't have any cream available so I used an egg and a dash of milk instead. The recipe was still very tasty and I thoroughly enjoyed it. I would definitely make it again.
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