Crab Linguine with Chilli and Parsley Recipe
Introduction
Crab linguine with chilli and parsley is a light yet flavorful seafood pasta that celebrates the sweet taste of crab with a gentle kick from chilli. This dish is quick to prepare and perfect for a delicious weeknight meal or a special occasion.
Ingredients
- 400g linguine
- 4 tbsp extra-virgin olive oil
- 1 red chilli, deseeded and chopped
- 2 garlic cloves, finely chopped
- 1 whole cooked crab, picked, or about 100g/4oz brown crabmeat and 200g/7oz fresh white crabmeat
- 5 tbsp white wine (small splash)
- Small squeeze of lemon (optional)
- Large handful flat-leaf parsley leaves, very finely chopped
Instructions
- Step 1: Bring a large pan of salted water (about 1 tsp salt) to a boil and add the linguine. Stir well and boil for 1 minute less than the package instructions, stirring occasionally to prevent sticking.
- Step 2: While the pasta cooks, heat 3 tbsp olive oil gently in a large pan with the chopped chilli and garlic. Cook slowly until they start to sizzle, then increase the heat and add the white wine. Let it simmer until the wine and oil combine into a sauce.
- Step 3: Remove the pan from heat and add the brown crabmeat. Use a wooden spoon to mash it into the oil, forming a thick, flavorful sauce.
- Step 4: Check the pasta for doneness—it should have a slight bite. Drain using kitchen tongs and transfer the linguine directly into the sauce. Keep the pan on very low heat.
- Step 5: Off the heat, gently fold in the white crabmeat and finely chopped parsley. Season with sea salt and add a splash of reserved pasta water if the sauce feels too thick.
- Step 6: Taste and add a small squeeze of lemon if desired to brighten the flavors. Serve immediately, twirled into bowls and drizzled with the remaining olive oil.
Tips & Variations
- Use plenty of salt in the pasta water to ensure the linguine is well-seasoned throughout.
- If you can’t find fresh crab, good-quality canned crabmeat can be a convenient substitute.
- For a milder dish, reduce the amount of chilli or omit the seeds completely.
- Add a sprinkle of grated Parmesan for a richer flavor, though traditionally this pasta is served without cheese.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or olive oil to loosen the sauce. This dish is best enjoyed fresh to appreciate the delicate crab flavors.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen crab for this recipe?
Yes, thawed frozen crabmeat works well if fresh crab isn’t available. Just be sure to drain any excess liquid to avoid watering down the sauce.
What can I substitute for white wine?
If you prefer not to use wine, a splash of seafood stock or lemon juice can provide acidity and depth without overpowering the crab’s natural sweetness.
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Crab Linguine with Chilli and Parsley Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This Crab Linguine with Chilli & Parsley is a delicious Italian seafood pasta dish combining the sweet flavors of crab meat with a gentle kick of red chilli and the freshness of parsley. Cooked al dente linguine is tossed in a rich sauce made from olive oil, garlic, chilli, white wine, and crabmeat, then finished with a hint of lemon for brightness. Perfect for a light yet flavorful dinner.
Ingredients
Pasta
- 400g linguine
Sauce
- 4 tbsp extra-virgin olive oil, divided
- 1 red chilli, deseeded and chopped
- 2 garlic cloves, finely chopped
- 1 whole cooked crab, picked (or about 100g/4oz brown crabmeat and 200g/7oz fresh white crabmeat)
- 5 tbsp white wine
- Small squeeze of lemon (optional)
- Large handful flat-leaf parsley leaves, very finely chopped
- Sea salt, to taste
Instructions
- Cook the pasta: Bring a large pan of salted water (add 1 tsp salt) to the boil. Add the linguine and give it a good stir to prevent sticking. Boil the pasta for one minute less than the package instructions indicate, stirring occasionally.
- Prepare the sauce base: While the pasta cooks, gently heat 3 tbsp of extra-virgin olive oil in a pan large enough to hold all the pasta. Add the chopped red chilli and garlic and cook very gently until they start to sizzle, releasing their flavors without browning.
- Add white wine: Increase the heat and pour in the white wine. Let it simmer until the wine reduces and the olive oil and wine meld together to form a thick sauce.
- Mash in brown crabmeat: Remove the pan from heat and add the brown crabmeat. Using a wooden spatula or spoon, mash the crab gently into the sauce, thickening it and infusing the flavors.
- Combine pasta and sauce: Once the pasta is nearly cooked, taste a strand to ensure it has a slight bite (al dente). Drain the pasta using kitchen tongs and transfer it directly into the sauce on very low heat to allow the flavors to marry.
- Add white crabmeat and parsley: Off the heat, fold in the fresh white crabmeat and finely chopped parsley. Season with a sprinkle of sea salt and stir well. If the sauce seems dry or claggy, add a small amount of reserved pasta cooking water to loosen it.
- Finish and serve: Taste and adjust seasoning. Add a small squeeze of lemon juice if desired for brightness. Serve immediately, twirling portions into pasta bowls and drizzling over the remaining olive oil for extra richness.
Notes
- Use whole cooked crab if possible for the best texture and flavor; alternatively, use a mix of brown and white crabmeat.
- Do not overcook the pasta; it should be slightly firm when combined with the sauce to retain texture.
- Reserve some pasta cooking water to adjust the sauce consistency as needed.
- Adjust the amount of chilli to suit your preferred spice level.
- Fresh lemon juice is optional but adds a lovely brightness to the finished dish.
- Serve the pasta immediately to enjoy it at its best.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: crab linguine, seafood pasta, chilli pasta, crab pasta recipe, Italian linguine, easy pasta dish
