Rick Stein’s crab linguine
- Published: 14 Sep 15
- Updated: 18 Mar 24
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.
-
Serves 4 -
Hands-on time 15 min
Nutrition
- 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
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.”