Crab Linguine with Chilli and Parsley

Crab Linguine with Chilli and Parsley


Bring a large pan of salted water to the boil and add the linguine, stir and cook it for 1 minute less than the pack says. Stir well.

While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan that will hold the pasta comfortably. Cook the chilli and garlic gently until they start to sizzle, then turn up the heat and add the white wine. Simmer until the oil and wine have come together; remove from the heat and add the crab meat mixing to a thick sauce.

When the pasta has had its cooking time take off the heat and put the sauce on a low heat. Using a pair of tongs move the pasta from the water to the sauce and stir through. Take off the heat and add the rest of the crab meat, parsley and season. Stir really well.

Serve immediately, finish with a little olive oil and black pepper, then sprinkle the pine nuts and squeeze of lemon.

With thanks to BBC Good Food



  • 400g linguine
  • 4 tbsp olive oil
  • 1 red chilli, deseeded and chopped
  • 2 garlic cloves, finely chopped
  • 100g brown crab meat
  • 200g white crab meat
  • A few sprinkles of pepper
  • 5 tbsp white wine
  • 1 squeeze of a lemon
  • 50g parsley leaves, finely chopped
  • 1 handful of pinenuts

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