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Linguine with Chilli, Crab and White Wine

By Sophie Michell
Pasta is often served with heavy, stodgy and creamy sauces. In Italy they go for much simpler dishes -  this has hardly any ingredients, yet it tastes great; the olive adding a little good fat and the chilli and…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

7 total
  • 2 tbsp of extra virgin olive oil
  • 1 pinch of dried chilli
  • 400 g of crab meat
  • 400 g of linguine
  • 4 garlic cloves, roughly chopped
  • 2 lemons, grated and juiced
  • 1 small handful chopped flat leafed parsley

Method

4 steps

  1. Step 1

    Place a large pan of water on to boil, when at a rapid boil, add salt and then the pasta.

  2. Step 2

    While the pasta is cooking, heat the oil up in a large frying pan. Add the garlic, then crumble in the chilli, fry for a couple of minutes, but do not get any colour on the garlic.

  3. Step 3

    Add the crab, lemon and parsley then season well.

  4. Step 4

    When the pasta is done (this should take about 10 minutes, but read the individual packet instructions and cook al’dente), drain, retaining about 1 tsbp of pasta water and add both to the frying pan. Cook for another 5 minutes and then serve with an extra drizzle of olive oil.