This crab linguine recipe is one of the most simple but most delicious dishes you're ever going to taste. The combination of fresh white crab meat, tomatoes, chilli and parsley come together to create a very special seafood supper that everyone will love - and it only takes 15 minutes to cook using Cornish white crab meat from our online fishmonger.
Jack says: "This is the perfect way to use fresh crab meat and like all Italian food, it's really simple."
Crab linguine works well for so many occasions. Cosy date nights with a bottle of decent white wine, family feast where everyone can serve themselves from a dish in the middle or even as a starter in your next dinner party with friends. It's always a popular choice in our restaurants, pleasing crowds in Cornwall and beyond.
- 450g dried linguine or spaghetti
- 3 vine-ripened tomatoes, skinned, seeded and chopped
- 300g fresh white crab meat
- 1 tablespoon chopped parsley
- 1 ½ tablespoons lemon juice
- 50ml extra virgin olive oil
- A pinch of dried chilli flakes
- 1 garlic clove, finely chopped
- Sea salt and freshly ground black pepper
1) Cook the pasta in a large pan of boiling, well-salted water (1 teaspoon per 600ml) for 7 – 8 minutes or until al dente.
2) Meanwhile, put the tomatoes, crab meat, parsley, lemon juice, olive oil, chilli flakes and garlic into another pan and warm through over a gentle heat.
3) Drain the pasta, return to the pan with the sauce and briefly toss together. Season to taste.
4) Divide between 4 warmed plates and serve immediately.
Skinned, seeded and diced tomatoes: Plunge the tomatoes into boiling water, or cover them with boiling water from the kettle and leave for about 30 seconds, until the skins split. This will happen more quickly the riper the tomatoes are. Drain, cover with cold water and then peel off the skins. Cut them into quarters and remove the seeds. Cut the flesh into small pieces or neat dice, depending on the dish you need them for.