Crab linguine with chilli and coriander
- February 2015
- Serves 6 as a starter, 4 as a main
- Hands-on time 30 min
An easy crab linguine made with white crabmeat, chilli and wine. Serves 6 as a starter or 4 people as a main.
You can prepare your own crab (see video below), or, buy the best ready-picked crab that you can.
And if you’re feeling up for more of a challenge, see how to make crab linguine from scratch, including your own pasta dough.
- 8.9g (1.3g saturated)
- 62.3g (3.3g sugars)
For 6 servings
- 2 tbsp extra-virgin olive oil, plus extra to drizzle
- 1 red onion, very finely chopped
- 2 garlic cloves, chopped
- 500g linguine
- 1 red chilli, deseeded and finely chopped, plus extra to serve
- 200ml white wine
- 200g white crabmeat (see our how-to video below)
- Zest and juice 1 lemon
- 25g fresh coriander, finely chopped
- Heat the oil in a large frying pan over a medium-low heat, then fry the onion and garlic, stirring now and then, for 6-8 minutes until soft.
- Meanwhile cook the linguine for 8-9 minutes until al dente, then drain. Drizzle a little olive oil through the pasta to stop it sticking.
- Add the chilli and wine to the onions, then turn up the heat and bubble for 5-7 minutes until syrupy.
- Stir the crab into the onion and wine mixture, add the linguine and toss to combine. Stir through the lemon zest, juice and the coriander, season well, then serve sprinkled with the extra chilli and olive oil.
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