Crab, Chilli and Tomato Linguine
Ready in 20 minutes
Growing up by the seaside, crab has always been one of the signature flavours of summer and best enjoyed alfresco, making this the perfect pasta dish for a long summer’s evening! My recipe pairs fresh, sweet crab meat with zesty lemon, vibrant vine-ripened tomatoes and fresh chilli to add a touch of spice. If you don’t love tomatoes, then fennel would also make a delicious addition!
100g crab meat
150g wholewheat linguine
150g mixed vine cherry tomatoes (it’s worth getting good quality ones for this dish)
1/2 – 1 red chilli (personal preference)
2 cloves of garlic
A handful of parsley and a handful of chives, chopped
Zest and juice of 1/2 a large lemon
60ml white wine
2 tbsp of extra virgin olive oil
Salt and pepper to taste
- Cook the pasta according to the instructions in a large pan of salted boiling water (approx 10 minutes). Reserve a cup of the cooking water.
- Crush the garlic with the side of a large knife then finely chop the garlic, chilli, parsley and chives.
- Heat half of the olive oil in a large non-stick pan over a medium heat. Once hot, add the garlic and chilli and fry for 1-2 minutes until golden and fragrant. Add the cherry tomatoes and wine and cook for another few minutes, allowing the tomatoes to soften and the wine to burn off.
- Stir in the crab meat, herbs, lemon zest and the remaining olive oil to the pan, along with a splash of the cooking water to create a silky sauce to coat the pasta. Toss to combine.
- Turn off the heat and finish with a generous squeeze of lemon juice and some extra shredded parsley or chives if you fancy. Enjoy alfresco!