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Linguine With Crab, Chilli & Garlic

Linguine with crab, chilli & garlic

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.   

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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


  1. Cook the linguine according to the pack instructions, then drain and cover, reserving a little of the cooking water.

  2. 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.

  3. Add the crab meat, stir well to combine and heat through. Once the crab is hot, fold through the lemon juice.

  4. 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.

  5. 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.


Typical values per serving when made using specific products in recipe


2,361kJ/ 561kcals



Saturated Fat












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