• Recipe Book
5.0/5 rating 1 vote

Crab Linguine

  • Ready in:
  • 20 minutes
  • Serves:
  • 4
  • Complexity:
  • very easy


  • 2 dressed crabs (I use brown and white meat, some prefer just the white meat)
  • 600g linguine
  • 10 tbsp very good olive oil
  • 2 cloves garlic, finely chopped
  • ½ tsp finely chopped fresh red chilli
  • 75ml dry white wine
  • 3 tbsp chopped fresh flat-leaf parsley
  • 1 tbsp chopped basil
  • Juice and grated zest of ½ lemon
  • Salt and freshly ground black pepper
  • Method

    Bring a large pan of salted water to the boil and cook the linguine for 9-11 minutes, or according to packet instructions, until al dente.

    Meanwhile, heat the olive oil in a large, deep frying pan and add the garlic and chilli.

    Saute  lightly without colouring for about one minute. Stir in the crabmeat and heat through for another minute.

    Add the white wine to the pan and let it bubble and reduce a little.

    Drain the linguine and add to the crab mixture.

    Stir in the parsley and basil and toss everything together to coat evenly.

    Finish with the lemon juice and grated zest. Season to taste and serve immediately.

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