Crab Linguine

Seafood Scotland

Seafood Scotland

Standard Supplier 11th July 2017

Crab Linguine

Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following Crab Linguine recipe a try in your kitchen? Crab Linguine recipe with chilli and parsley, serves 4

Ingredients

  • 400g linguine
  • 4 tbsp olive oil
  • 1 red chilli
  • 2 garlic cloves, finely chopped
  • 1 whole cooked crab, picked or 100g brown crabmeat and 200g fresh white crabmeat
  • 5 tbsp white wine
  • Small squeeze of lemon juice
  • 1 small bunch of flat-leaf parsley, chopped
  • Salt and pepper to serve

Method

Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 minute less than the pack says. Stir well occasionally so it doesn't stick.
While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta.
Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine.
Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
Drain the pasta and add to the sauce.
Remove the pan from the heat and add the white crabmeat, parsley and seasoning. Stir everything together really well.
Add a small squeeze of lemon and serve immediately twirled into pasta bowls and drizzle with the remaining oil.