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Crab Linguine with Chilli & 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 brown 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 white crab meat, parsley and season. Stir really well.
Serve immediately, finish with a little olive oil and black pepper, then sprinkle the pinenuts and squeeze of lemon.
With thanks to BBC Good Food
Publication Date: January 7, 2016.
£7.50 TEXTURE: Fine flakes
From £12.94 per portionPER crab: £12.94 TEXTURE: Fine flakes
£18.95 TEXTURE: Fine flakes
£6.50 TEXTURE: Soft
£29.95 TEXTURE: Fine flakes
£15.50 TEXTURE: Fine flakes
From £7.46 per portionPER crab: £7.46 TEXTURE: Fine flakes
From £4.98 per portionPER crab: £4.98 TEXTURE: Fine flakes