zoom Crab and chilli linguine

    Save to your scrapbook

    Chilli crab and toasted corn linguine

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Chilli crab and toasted corn linguine

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes

    Serves: 2


    160g frozen sweetcorn
    180g dried linguine
    2 1⁄2 tbsp olive oil
    1 small clove garlic,finely chopped
    1 small mild red chilli, deseeded and finely chopped
    2 tbsp finely chopped flat leaf parsley
    100g pack Seafood & Eat It Fifty Fifty Crab
    1⁄2 small unwaxed lemon, zest and juice


    1. Heat a medium-large nonstick frying pan over a high heat. Add the corn and dry-fry, stirring regularly, for 5 minutes until lightly charred in places and piping hot throughout; tip into a bowl and set aside. Meanwhile, cook the pasta in a large saucepan of salted boiling water for 1 minute less than the pack instructions.

    2. Five minutes before the pasta is ready, return the frying pan to a medium heat with the oil, garlic, chilli and parsley; cook gently for 2 minutes. Stir in the crab and warm everything through.

    3. Scoop out a mugful of the pasta cooking water, then drain the pasta before adding to the frying pan with a glug of the cooking water. Toss over the heat with the charred corn and the lemon zest and juice until piping hot throughout. Divide between plates and serve straight away.

    Your recipe note

    Edit your recipe note

    Cook's tip

    Fifty fifty crab is a mixture of white and brown crabmeat. If you prefer a milder crab flavour, use all-white meat.


    Average user rating

    4 stars