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
Scale
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
