Crab linguine with chilli & parsley

Crab linguine with chilli & parsley

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(42 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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  • 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


    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)



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

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


  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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14th Sep, 2017
I add a couple of anchovy fillets to the chilli and garlic and let it melt away, definitely gives it a lift
3rd Apr, 2017
Really good! Added cooked defrosted prawns & 1 tin of white crab cooked in brine, to 2 sauteed banana shallots, 1 red chilli crushed with seeds, with 1 crushed garlic clove, 1 tbsp white wine, juice from a tin of cherry tomatoes. Added some double cream & some lemon zest & finally the cherry toms from the tin of cherry toms! Added seasoning if needed.
15th Mar, 2017
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
24th Oct, 2016
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.
31st Mar, 2015
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
23rd Mar, 2015
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.
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
2nd Nov, 2014
Delicious, we've just had this with locally caught Northumberland crab for a Sunday lunch. I certainly will be cooking this again :-)
31st Aug, 2014
6th Jul, 2014
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).


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24th Mar, 2019
A preserved lemon and some capers are lovely additions!
28th Jun, 2017
Basil works well in place of parsley.
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.
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