Linguine with crab, chilli & garlic

Name: Linguine with crab, chilli & garlic
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 400 g linguine; 4 tbsp olive oil; 3 garlic cloves, finely shopped; 1 fresh red chilli, seeded and finely chopped; 200 g fresh Seafood & Eat It Fifty Fifty Crab; 1 lemon, juiced; 25 g fresh flat-leaf parsley, roughly chopped; Extra virgin olive oil, for drizzling; green salad

The fresh flavours in this simple pasta dish work beautifully together, and make for a delicious midweek meal or an easy dinner party dish.

Angela Hartnett cooks this quick, easy and delicious pasta dish for Nick Grimshaw and guest Gordon Ramsay on episode 1, season 4, of Dish, the Waitrose podcast. She uses shallots alongside the garlic and chilli, and pours half a cup of Inama Vigneti di Foscarino Soave Classico Veneto – the Italian white wine she pairs the dish with – into the pan after adding the crab meat. She then reduces it down for 3 minutes before stirring in the pasta.

Discover all recipes prepared by Angela Hartnett on seasons 1-4 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

3.5 out of 5 stars(3) Rate this recipe

Healthy

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

400g linguine
4 tbsp olive oil
3 garlic cloves, finely shopped
1 fresh red chilli, seeded and finely chopped
200g fresh Seafood & Eat It Fifty Fifty Crab
1 lemon, juiced
25g fresh flat-leaf parsley, roughly chopped
Extra virgin olive oil, for drizzling
green salad

Method

Cook the linguine according to the pack instructions, then drain and cover, reserving a little of the cooking water.
Meanwhile, heat a frying pan over a medium heat. Add the olive oil, followed by the garlic and chilli, and fry gently for 2 minutes.
Add the crab meat, stir well to combine and heat through. Once the crab is hot, fold through the lemon juice.
Add the cooked, drained linguine to the crab together with enough of the reserved cooking water to loosen (about 2–3 tbsp). Add the parsley and toss through until the pasta is evenly coated in the sauce.
Divide between shallow bowls, drizzle with a little olive oil and serve immediately with green salad.

Cook’s tip

For a saucier pasta, add some finely chopped fresh tomatoes at the end of step 2 and cook for 2 minutes before adding the crab.

And to drink...

Inama Vigneti di Foscarino Soave Classico Veneto, an "absolutely superb" Italian white with succulent aromas of honey, apricot and herbs and a honeyed palate showing stone-fruit flavours and a hint of spice.