Surprisingly I’d never cooked a crab linguine until the first time just 2 weeks ago. My boyfriend (he’s full of good ideas) suggested it for dinner when I was looking for some mid-week inspiration for something yummy, healthy and filling. I sent him to Waitrose for the ingredients after finding a super simple recipe by Rick Stein online.
The recipe serves 4, but we happily gobbled the lot between the 2 of us!
400g dried or fresh linguine or spaghetti (get the linguine if you can, our preference is to use fresh)
200g white crab meat (we use 2 packs of Waitrose white Cornish crab)
3 vine -ripened tomatoes, skinned, deseeded and finely chopped
1 tbsp finely chopped fresh parsley
1 1/2 tbsp lemon juice
50ml extra-virgin olive oil
Pinch dried chilli flakes (go easy as you want to be able to taste that delicious crab)
1 garlic clove, finely chopped
- Boil a large pan of salted water and cook pasta as per packet instructions.
- Meanwhile, put the chopped tomatoes, crabmeat, parsley, lemon juice, olive oil, chilli flakes and garlic in to another pan and warm through over a gentle heat.
- Drain the pasta, return to the pan with the warmed sauce ingredients, then briefly toss together. Season to taste. Divide among 4 warmed plates (or 2 if you’re greedy like us or just hungry) and serve immediately.