Crab Linguine with Parsley and Chilli

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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


  1. Boil a large pan of salted water and cook pasta as per packet instructions.
  2. 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.
  3. 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.