Name: Crab Linguine with Chilli and Parsley Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Italian
Ingredients: 400g linguine; 4 tbsp extra-virgin olive oil; 1 red chilli, deseeded and chopped; 2 garlic cloves, finely chopped; 1 whole cooked crab, picked, or about 100g/4oz brown crabmeat and 200g/7oz fresh white crabmeat; About 5 tbsp white wine; Small squeeze of lemon (optional); Large handful flat-leaf parsley leaves, very finely chopped; Sea salt, to taste

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Introduction

Crab linguine with chilli and parsley is a delightful seafood pasta dish that combines the sweet, delicate flavors of crab with a gentle touch of heat from chilli and the freshness of parsley. It’s a simple yet elegant meal perfect for a special dinner or a weekend treat.

This image shows a white bowl filled with yellow spaghetti noodles at the base, topped with a generous mound of white crab meat and sprinkled with finely chopped green herbs all over. The spaghetti strands are long and slightly curled, spread evenly beneath the crab layer. There are two pieces of bread or crackers with herbs on them placed in the bowl's edge, leaning slightly inward. The bowl sits on a white marbled surface, and a woman's hand is seen holding one of the herb-covered bread pieces above the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g linguine
4 tbsp extra-virgin olive oil

1 red chilli, deseeded and chopped
2 garlic cloves, finely chopped

1 whole cooked crab, picked, or about 100g/4oz brown crabmeat and 200g/7oz fresh white crabmeat
About 5 tbsp white wine

Small squeeze of lemon (optional)
Large handful flat-leaf parsley leaves, very finely chopped
Sea salt

Instructions

Step 1: Bring a large pan of salted water to the boil. Add 1 teaspoon of salt and the linguine. Stir well and cook for 1 minute less than the package instructions, stirring occasionally to prevent sticking.
Step 2: While the pasta cooks, heat 3 tablespoons of olive oil gently in a large pan. Add the chopped chilli and garlic, cooking very gently until they start to sizzle.
Step 3: Turn up the heat and pour in the white wine. Let it simmer until the wine and olive oil combine into a sauce. Remove the pan from the heat.

Step 4: Add the brown crabmeat to the sauce, using a wooden spoon to mash it in and create a thick crab-infused sauce.
Step 5: Taste the linguine to ensure it has a slight bite. Once ready, turn off the heat. Place the sauce back on very low heat and use tongs to transfer the linguine from the water directly into the sauce.
Step 6: Off the heat, fold in the white crabmeat and finely chopped parsley. Add a pinch of sea salt and stir well. If the pasta looks sticky, add a splash of pasta cooking water to loosen it.

Step 7: Taste and adjust seasoning if needed. Add a small squeeze of lemon for brightness, if desired. Serve immediately, twirling the pasta into bowls and drizzling with the remaining olive oil.

Tips & Variations

Use salted water when cooking pasta to enhance flavor throughout the noodles.
For extra heat, leave some chilli seeds in or add a pinch of red pepper flakes.

Swap fresh flat-leaf parsley for basil or coriander to vary the herbal note.
If fresh crab isn’t available, quality canned crabmeat works well as a convenient alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently in a pan with a splash of water or white wine to loosen the sauce. For best flavor and texture, enjoy the dish fresh.

How to Serve

A close-up image of a white bowl filled with spaghetti pasta, layered with a generous amount of shredded white crab meat scattered on top. There is a light sprinkling of finely chopped green herbs, like parsley, adding contrast and freshness to the dish. The spaghetti appears slightly oily or buttery, giving it a glossy texture. Two woman's hands with long spears of pasta are lifting some of the noodles from the bowl. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen crab meat for this recipe?

Yes, frozen crab meat can be used. Thaw it fully and drain any excess liquid before adding it to the sauce to maintain the right texture.

What type of pasta works best for this dish?

Linguine is ideal as it holds the sauce well, but you can also use spaghetti or fettuccine as alternatives.