Crab Linguine: Recipe

sustainable crab linguine seafood recipe

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

British crab is fantastic and sustainable. We both went crabbing as kids on the seaside and although we can’t do that here in London there are plenty of great fishmongers to visit. Crab isn’t cheap but it is a far cheaper alternative to it’s fanciful cousin lobster. Also a little crab can go a long way, especially in a dish like this where the meat it missed in with the pasta.

We get our crab ‘dressed’ because it’s quicker than preparing the crustacean yourself and often as not your local fishmongers will prepare it this way. Many supermarkets also have the crab meat ready in pots, but make sure it is MSC certified and check where it was caught.

On the table in 15 minutes, it’s hard to find a quicker luxury, mid-week meal.


Timings: 15 minutes

Ingredients (serves 2):

  • 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 
  • 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.
  3. Remove from the pan until the pasta is cooked.
  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, crab 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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