- February 2018
- Serves 8 (or 4 as a main dish)
- Hands-on time 50 min, plus resting
If you don’t have time to make the linguine from scratch, we recommend using a ‘bronze die’ variety with a rougher texture, ideal for holding the sauce. Crab linguine always makes a luxurious but easy main to serve to guests on hot summer days…
This recipe is by Terry Blake and Yohini Nandakumar, owners of Sparrow restaurant.
- 6.8g (1.5g saturated)
- 21.9g (0.4g sugars)
Use a pack of good quality dried linguine. Look for the term ‘bronze die’ on the pack, which means it has a rougher texture, ideal for holding the sauce.
Roll and cut the pasta up to 24 hours ahead and keep in a sealed container.
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