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.

4 out of 5 stars(6) Rate this recipe

Healthy

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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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

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.

Typical values per serving when made using specific products in recipe