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Gizzi Erskine's crab, chilli & lemon linquine
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"This might be one of my favourite crab dishes of all time. Chilli, lemon, parsley and crab make a heavenly union, only bettered by the addition of pasta. This is really quick and simple to make. It’s important to work quickly to maintain the freshness of the crab, which doesn’t need any cooking as the heat of the tomatoes will warm it through. Even if you are put off by the appearance of the brown meat, I really recommend adding this to the sauce as it provides extra crab flavour and enhances the texture of the sauce." - Gizzi Erskine
50ml really good olive oil
4 garlic cloves, finely chopped 1 large red chilli, finely chopped
300ml white wine
4 medium to large vine-ripened tomatoes, each cut into eight
300g fresh picked white crab meat
2 tablespoons brown crab meat, blitzed to a smooth paste (optional)
Zest and juice of 1 lemon
A handful of parsley, finely chopped
200g high-quality durum wheat linguine
Sea salt and freshly ground black pepper
1. Heat the oil in a large wok or saucepan. Add the garlic and chilli and fry over a low heat for 1-2 minutes or until the room is filled with the smell of garlic butter and the garlic is translucent. Pour in the wine and allow to bubble for a few minutes to cook off the alcohol and reduce. Add the tomatoes and cook over a medium high heat for 8 minutes or until the tomatoes have broken down and the sauce tastes rich. Season with salt and pepper and stir through both the white and the brown crab meat (if using). Add the lemon juice and zest before throwing in the parsley.
2. Meanwhile, cook the linguine in lots of boiling heavily salted water for 8-10 minutes or until the pasta is al dente. Drain, reserving a little of the water and immediately stir the pasta through the sauce over the heat with 1 tablespoon of the cooking water until the sauce clings to the pasta. Serve straight away.
For more Gizzi Erskine recipes, click here >
Please note: Third party recipes have not been nutritionally tested by Waitrose nutritionists.
This recipe was first published in October 2018.