Crab and Chorizo Linguine
Member recipe

Crab and Chorizo Linguine

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(2 ratings)

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Serves 2

An interesting take on the popular Crab Linguine

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  • 180 grams linguine (90grams per person)
  • 2 cloves of garlic
  • 1 red chilli, deseeded and chopped (I used some lazy chilli this time)
  • 2 tsp salt
  • 100 grams chorizo, chopped
  • 50 ml olive oil
  • 1 170 gram tin of crab meat
  • 1 tbsp capers, chopped
  • Handful of olives, sliced.


    1. Using a pestle and mortar, crush the garlic cloves with the salt until it makes a smooth paste. Then add the chopped and seeded chilli and crush again until you have a smooth red-tinged mixture.
    2. Heat about a tablespoon of oil in a frying pan and gently cook the chorizo for around 2-3 minutes until lightly browned. Drain off the oil and set aside
    3. Add the crab meat, breaking it up gently with a fork, add the capers, the olives and the chorizo and pour in the oil. Zest the lemon into the mortar and then add the juice. Mix thoroughly with a fork and set aside whilst you cook the pasta.
    4. Once the pasta is cooked, (normally boiled for about 6-7minutes until there is a slight 'al dente' texture) drain and tip into a warmed serving bowl. Immediately pour over the crab sauce and mix thoroughly.

Comments, questions and tips

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26th Apr, 2012
This is tasty and really quick, but my god, it is saltier than the sea! With the crab meat, olives and capers there is plenty of salt without adding two extra tsp & I will leave that out next time. Otherwise a really nice dish.
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