Fresh crab and chilli linguine

Fresh crab and chilli linguine

More Home Comforts
Peter Cassidy

People often ask me what my own personal food heaven or food hell would be. One of my top three for food heaven would definitely be fresh crab. There’s nothing better than fresh white crabmeat served with just a touch of lemon. This linguine dish takes it one step further, with a spicy hit from the chilli: simple yet full of flavour. You could use dark crabmeat or a combination of the two; just make sure it’s very good quality


Quantity Ingredient
300g dried linguine
50ml olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 red chilli, finely chopped
1/2 teaspoon crushed red chilli flakes
100g fresh brown crabmeat, picked
300g fresh white crabmeat, picked
100ml white wine
2 tablespoons roughly chopped flat-leaf parsley
1 lemon, zested and juiced
sea salt
freshly ground black pepper
1-2 tablespoons extra virgin olive oil


  1. Cook the linguine according to the packet instructions, then drain, reserving 100ml of the pasta water.
  2. Heat a large sauté pan until hot. Add the olive oil, shallots, garlic, chilli and chilli flakes, and sweat for 3–4 minutes until softened. Add the crabmeat and toss to combine, then add the white wine and cook until the wine has reduced by half and the crab is hot through. Add the parsley and lemon zest, and toss together, then add lemon juice, salt and black pepper to taste.
  3. Add the drained pasta and the reserved pasta water, and toss together, checking the seasoning once more.
  4. Divide between serving plates and serve with a drizzle of extra virgin olive oil.
Home Comforts
British food
classic recipes
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