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. 

4 out of 5 stars(6) 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

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,361kJ/ 561kcals

Fat

20.2g

Saturated Fat

3g

Carbohydrates

72.9g

Sugars

3.7g

Fibre

4.9g

Protein

22g

Salt

0.7g

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