Rick Stein’s crab linguine

Rick Stein’s crab linguine

Rick Stein’s quick crab linguine recipe combines sweet crab meat with fresh tomatoes, parsley, lemon juice, garlic and a spicy kick of chilli flakes.

Rick Stein’s crab linguine

Loved this simple pasta dish? Try our chilli prawn and spinach linguine next time.

  • Serves icon Serves 4
  • Time icon Hands-on time 15 min

Rick Stein’s quick crab linguine recipe combines sweet crab meat with fresh tomatoes, parsley, lemon juice, garlic and a spicy kick of chilli flakes.

Loved this simple pasta dish? Try our chilli prawn and spinach linguine next time.

Nutrition: per serving

Calories
560kcals
Fat
15.3g (2.1g saturated)
Protein
27.6g
Carbohydrates
74.1g (6.6g sugars)
Fibre
5.4g
Salt
0.8g

Ingredients

  • 400g dried linguine or spaghetti
  • 3 vine-ripened tomatoes, skinned (see tip), deseeded and finely chopped
  • 300g fresh white crabmeat (see our how-to video below)
  • 1 tbsp finely chopped fresh parsley
  • 1½ tbsp lemon juice
  • 50ml extra-virgin olive oil
  • Pinch dried chilli flakes
  • 1 garlic clove, finely chopped
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Cook the pasta in a large pan of boiling, well salted water (around 1 tsp per 600ml) for 7-8 minutes or until al dente.
  2. Meanwhile, put the chopped tomatoes, crabmeat, 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 warmed sauce ingredients, then briefly toss together. Season to taste. Divide among 4 warmed plates and serve immediately.

Nutrition

Nutrition: per serving
Calories
560kcals
Fat
15.3g (2.1g saturated)
Protein
27.6g
Carbohydrates
74.1g (6.6g sugars)
Fibre
5.4g
Salt
0.8g

delicious. tips

  1. To skin the tomatoes cut a small X in their bases, put in a heatproof bowl, then pour over freshly boiled water and leave for 1 minute. Drain and refresh under cold running water for a minute or so, then carefully pull off the skins – they should come away fairly easily.

    Rick says: “Though the recipe for this is very short, there are a number of nuances that need to be explained. First, it’s important the pasta is cooked perfectly al dente. I’ve suggested a cooking time of 7-8 minutes, but I always test pasta by biting it. Second, when I say warm the sauce ingredients through over a gentle heat, I really mean it – the temperature should never get much above 60°C. Finally, try not to break up the crabmeat if it’s fresh and has been hand-picked, because lumps of crabmeat folded through the pasta look very appetising.”

Buy ingredients online

Recipe By:

Rick Stein

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Salmon pasta recipes

Smoked salmon and caper linguine

Made with just five ingredients, this easy pasta recipe combines...

Save recipe icon Save recipe icon Save recipe

Crab recipes

Crab linguine with chilli and coriander

An easy crab linguine made with white crabmeat, chilli and...

Save recipe icon Save recipe icon Save recipe

Crab and lemon farfalle

This simple seafood pasta recipe is quick and easy, but...

Save recipe icon Save recipe icon Save recipe

Noodle recipes

Chilli crab noodles

An easy crab noodle recipe, made with lots of ingredients...

Save recipe icon Save recipe icon Save recipe

Crab and cherry tomato pasta with basil and lemon

A simple pasta dish that’s ideal to make for friends...

Save recipe icon Save recipe icon Save recipe

April seasonal recipes

Baked egg with crab and cayenne

Make the most of seasonal crab with this creamy baked...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.