Crab linguine

Crab linguine

Crab linguine

Serves 2, 15 minutes

Crab linguine 1

This dish just screams summer. The fresh crab alongside heaps of parsley, chilli, garlic and lemon will have everyone coming back for more.

You can pick up dressed crabs in the supermarket now which is great - we really like Seafood And Eat It which is available in Waitrose, Booths, Ocado and Whole Foods. Using the dressed crab adds a lot more flavour to the dish, with the depth from the brown crab meat. However, if you can’t get hold of any a tin of white crab meat will work well too.


  • 200g linguine

  • 3 sliced garlic cloves

  • 1 diced red chilli

  • Half a glass of white wine

  • Teaspoon of olive oil

  • 1 bunch of flat leaf parsley

  • 1 dressed crab (or one large tin of crab meat)

  • Zest of two lemons (you will need them after to dress the final dish with lemon juice)

  • Salt and pepper to season


  1. Start off by putting the pasta on to boil.

  2. In a saucepan fry off the sliced garlic cloves and red chilli in the oil for a couple of minutes until they are starting to crisp up. Add the wine and boil for a couple of minutes until it reduces.

  3. If using dressed crab add the brown meat to the pan and let it melt through the chilli and garlic. Remove from the heat and set aside.

  4. Drain the pasta and add to the saucepan with the chill and garlic. Put back on the heat and pour in the white wine, lemon zest, the white crab meat and half the parsley.

  5. Heat through for a couple minutes before removing from the heat and seasoning to taste.

  6. Scatter over the remaining chopped parsley and serve with a slice of lemon.

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