Rick Stein’s crab linguine

Rick Stein’s crab linguine
  • Serves icon Serves 4
  • Time icon 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. See our video at the bottom of the page for extra help.

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
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

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.

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.”

Recipe By

Rick Stein.

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