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Crab asparagus linguine

Crab & asparagus linguine

For something so simple, this dish from Melissa Thompson punches way above its weight – the sweetness of the crab, the bite of the asparagus and that slight kick of chilli combine to work their magic.

4.5 out of 5 stars(6) Rate this recipe
HealthyLow in saturated fat
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 x 230g bunches asparagus
  • 300g dried linguine
  • 2 tbsp olive oil
  • 2 shallots, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • ½ tsp fennel seeds, lightly crushed
  • 3 clove/s garlic, finely sliced
  • 150g baby plum tomatoes, halved
  • 80ml white wine
  • 2 x 100g packs Seafood & Eat It Fifty Fifty Crab
  • ½ x 25g pack flat leaf parsley, leaves finely chopped
  • 1 unwaxed lime, zest and juice


  1. Break off the woody ends of the asparagus by holding each spear towards its end and bending until it snaps off. Chop each spear into three pieces.

  2. Cook the linguine according to pack instructions, adding the asparagus for the final 3 minutes. Meanwhile, in a frying pan, heat the oil over a medium heat, then fry the shallots with a pinch of salt for 5 minutes. Add the chilli, fennel seeds and garlic; cook for 2 minutes until slightly softened. Add the tomatoes; cook for another 5 minutes, then add the wine and cook for 1 minute to slightly reduce. Stir in the crabmeat.

  3. Once the linguine is cooked but still has bite, use tongs to transfer it and the asparagus to the crab mixture. Toss to coat, adding a little pasta water, if needed, to create a glossy sauce. Cook for a couple of minutes then, just before serving, sprinkle over most of the parsley, the lime zest and juice and a little ground black pepper; toss to mix. Serve, scattering over the remaining parsley.

And to drink...

Dr L Grey Slate Riesling, Germany

This elegant, mineral Riesling pairs beautifully with the crab pasta.


Typical values per serving when made using specific products in recipe


1,974kJ/ 469kcals



Saturated Fat












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