Crab Linguine with Chilli, Garlic & Parsley

The perfect summer lunch!

This recipe takes no time at all and the result is as good as you can find in any good quality restaurant. The ingredients speak for themselves and are the heroes of this dish; so the better quality the ingredients ……. the better the taste. You will make this again and again I’m sure. You can substitute the crab meat with fresh raw prawns if you cannot get hold of white picked crab meat (just cooked the prawns a little longer).

Ingredients ( Serves 2 )

100g dried Linguine per person
150 fresh picked crab meat (white meat only)
12 cherry tomatoes halved
1 tbsp fresh chopped flat leaf parsley
2 garlic clove chopped finely
1 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
Pinch of chilli flakes
Salt and Cracked Black Pepper


1. Bring a pot of salted water to the boil. Add pasta and cook for 9 minutes or until el dente (I aim for a minute less than packet instruction) . Drain.

2. Whilst the pasta is cooking….. heat the olive oil in a large saucepan; add the garlic, chilli flakes, tomato, half the parsley, crab meat and lemon juice and stir through until heated through.

3. Add the cooked pasta immediately to the saucepan and combine all ingredients, you want the ingredients to stick to the strands of pasta, so stir thoroughly. This should take a minute or so. Season to taste.

4. Serve in bowls, garnish with a sprinkling of the remaining parsley.


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