Crab and Chilli Linguine

A super quick and tasty dish with delicious and luxurious crabmeat
and the perfect blend of citrus and chilli.


Crab and Chilli Linguine

French White Fluted Rimmed Soup Bowls – set of six, £72.00
French White Fluted Dinner Plates – set of six, £72.00
Dune Salad Servers, £29.50

Serves 6

600g dried linguine
A pinch of salt
400g crab meat, mixed – brown and white
150g good olive oil
3 fresh red chillies
50g flat leaf parsley leaves, chopped
The grated zest of 3 lemons
Juice of 3 lemons


Bring a large pan of salted water to a rolling boil.

Top and tail the chillies, de-seed and chop finely.

Add to a bowl with the rest of the ingredients (except the linguine) and stir through. Taste and adjust, adding seasoning and more lemon juice, chilli or olive oil if desired.

Cook the pasta to your liking and drain well.

Return to the pan and stir through the sauce.

Heat through and serve.

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Crab and Chilli Linguine
Crab and Chilli Linguine
Cuisine Pasta
Cuisine Pasta
Crab and Chilli Linguine