Recipe: Crab And Tomato Linguini |

Posted on

16 November 2017


Liz Robb

Recipe: Crab And Tomato Linguini


1 fresh dressed crab
1 red chilli
1 large clove of garlic
3 spring onions
A handful of baby plum tomatoes
200g linguini
2 tablespoons of olive oil
Salt and freshly ground black pepper
2-3 tablespoons of single cream
A few sprigs of fresh parsley


  • Separate the white crab meat from the brown.
  • Deseed and finely slice the chilli, peel and finely chop the clove of garlic and then trim and finely chop the spring onions. Quarter the tomatoes.
  • Cook the linguine until al dente, according to the instructions on the packet. Drain, keeping a little of the cooking water, and return to the pan.
  • Meanwhile, in a wok, heat the olive oil and gently saute the chilli, garlic and spring onions for 2 minutes. Add the tomatoes and cook for a further 2 minutes.
  • Stir in the brown crab meat; add a splash of the pasta cooking water if necessary.
  • Stir the mixture into the linguini and heat through. Add the cream, stir well and season with salt and black pepper.
  • Spoon the pasta into 2 bowls then top each with the white crab meat. Garnish with finely chopped parsley leaves and serve immediately.
Cooks Note

A really simple dish needing few ingredients, with the delicious flavours of fresh crab and baby plum tomatoes. As an alternative to adding cream, try including lemon juice and zest instead.

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