Crab linguine with parsley and chilli
- August 2015
- Serves 4
- Hands-on time 15 min
Rick Stein’s quick pasta recipe combines sweet crab meat with fresh tomatoes, parsley, lemon juice, garlic and a spicy kick of chilli flakes.
- 15.3g (2.1g saturated)
- 74.1g (6.6g sugars)
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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.”
What's the perfect wine match?
Our friends at Majestic Wine recommend Domaine du Vaux St George. This sophisticated Sauvignon Blanc is from Touraine in the Loire Valley. Light and bright, with elderflower and tropical fruit notes, it’ll refresh after a mouthful of this spiced crab linguine.
Use promo code DELICIOUS to get £10 off your order when you spend £40 or more.£11.99 | Buy Now See all Sauvignon Blanc
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