Description
This Crab Linguine with Chilli & Parsley is a vibrant and flavorful seafood pasta dish combining tender fresh crabmeat with a subtle kick of red chilli and the brightness of parsley. Cooked linguine is tossed in a light sauce made from garlic, olive oil, white wine, and mashed brown crabmeat, then finished with fresh white crabmeat and lemon for a fresh, elegant finish. Perfect for a sophisticated yet easy-to-make seafood dinner.
Ingredients
Scale
Pasta
- 400g linguine
Sauce
- 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
Instructions
- Cook the Pasta: Bring a large pan of salted water (about 1 tsp salt per pan) to a boil. Add the linguine, stir well to prevent sticking, and boil for 1 minute less than the package instructions indicate. Stir occasionally to keep the pasta separate.
- Prepare the Sauce Base: While the pasta cooks, heat 3 tbsp of the olive oil gently in a large pan over low heat. Add the chopped red chilli and finely chopped garlic and cook very gently until the garlic starts to sizzle but does not brown.
- Add Wine and Brown Crabmeat: Increase the heat slightly and add the white wine to the pan. Let it simmer until the wine and olive oil blend into a cohesive sauce. Remove the pan from heat and add the brown crabmeat, mashing it into the sauce with a wooden spatula or spoon to create a thick, flavorful crab sauce.
- Combine Pasta and Sauce: When the pasta is just cooked (slightly firm to the bite), turn off the heat. Place the pan with the crab sauce back on the lowest heat. Using kitchen tongs, lift the pasta straight from the water into the sauce, allowing the pasta to finish cooking gently while absorbing the flavors.
- Incorporate White Crabmeat and Parsley: Remove the pan from heat again and add the fresh white crabmeat and finely chopped flat-leaf parsley. Sprinkle with sea salt to taste. Toss everything together thoroughly, adding a little reserved pasta water if the sauce feels too thick or claggy.
- Adjust Seasoning and Serve: Taste the pasta and sauce mixture; if desired, add a small squeeze of lemon juice to brighten the dish. Serve immediately, twirling the linguine into bowls and drizzling with the remaining 1 tbsp extra-virgin olive oil for extra richness and shine.
Notes
- Authentic pasta cooking involves heavily salted water to season the pasta evenly during cooking.
- The dish relies on two types of crabmeat: brown crabmeat is mashed into the sauce for flavor, while white crabmeat is added fresh at the end for texture and freshness.
- Be careful not to overcook the garlic and chilli to avoid bitterness.
- Use kitchen tongs to transfer pasta directly to the sauce to retain some pasta water, which helps bind the sauce to the pasta.
- Adding a small squeeze of lemon juice brightens the flavors but is optional depending on preference.
- Serve immediately to enjoy the pasta’s best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: crab linguine, seafood pasta, chilli pasta, crab linguine recipe, easy Italian seafood, pasta with crab
