Crab Linguine

Name: Crab Linguine
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Ingredients: picked, white and brown (250g) Crab Meat; 200g Linguine; 1, zest and juice (30g) Lemon; 1/2 tsp (2g) Chilli Flakes; 2 tbsp (35g) Olive Oil; a handful (15g) Parsley; 2 cloves, sliced (12g) Garlic

Recipes · Dinner · Recipe, Typed Supps

The crab is barely cooked at all — it is warmed through by the pasta and nothing else.

Allergens and patterns

Contains gluten, crustaceans. Fits: Pescatarian.

Ingredients

picked, white and brown (250g) Crab Meat — Use the brown meat as well — it has most of the flavour, and white meat alone makes a bland plate.
200g Linguine — Tossed with the crab off the heat, so the residual warmth is all the cooking it gets.
1, zest and juice (30g) Lemon — The zest more than the juice. It is the thing that makes crab taste of crab rather than of the sea generally.
1/2 tsp (2g) Chilli Flakes — Warmed in the oil. Crab is sweet and needs something to push against.
2 tbsp (35g) Olive Oil — The whole sauce, with pasta water. There is no cream in this and there should not be.
a handful (15g) Parsley — Chopped fine and folded through at the end.
2 cloves, sliced (12g) Garlic — Gently, in the oil, and taken no further than pale gold.

Nutrition per serving

Calories: 419.5 kcal
Protein: 31.6g
Carbohydrate: 27g
of which sugars: 0.5g
Fat: 19.2g
of which saturated: 3g
Fibre: 5.5g
Sodium: 540.3mg

Method

Warm the oil with the garlic and chilli — gently, for two or three minutes.
Cook the linguine and keep a cup of the water.
Take the pan off the heat, add the crab, lemon zest and juice, and the drained pasta.
Toss with a splash of pasta water until it comes together, then add the parsley.