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Crab Linguine with Parsley and Chilli

SERVES 4

Jack says: "This is the perfect way to use fresh crab meat and like all Italian food, it's really simple. One of the most simple, best delicious dishes you're ever going to taste."

Watch Jack cook this simple dish

INGREDIENTS

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

SHOP CRAB MEAT

METHOD

Cook the pasta in a large pan of boiling, well-salted water ( 1 teaspoon per 600 ml/1 pint) for 7 – 8 minutes or until al dente .

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.

Drain the pasta, return to the pan with the sauce and briefly toss together. Season to taste. 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.

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