Crab, lemon and chilli linguine recipe

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  • Healthy
  • Nut-free
serves: 4
Prep: 10 min
Cooking: 15 min

Nutrition per portion

Calories 490 kCal 25%
Fat 14g 20%
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  • Why splash out on fresh crabs, when tinned crab (or even tuna) can taste this good in this deliciously zesty linguine pasta dish?


    • 350g linguine
    • 2x170g tins crab meat in brine
    • 1 red chilli, deseeded and finely chopped
    • Zest and juice of 1 lemon
    • 2tbsp chopped fresh flat leaf parsley
    • 2 garlic cloves, crushed
    • 3tbsp olive oil


    • Cook the linguine in plenty of salted boiling water, until ‘al dente’ (before it gets soft). Drain and return to the pan.

    • Meanwhile, tip the crab, with its brine, into a bowl. Stir in the remaining ingredients and season with salt and freshly ground black pepper.

    • Stir the crab mixture into the drained pasta and return to a low heat, stirring gently, until most of the liquid has been absorbed by the pasta. Serve immediately.

    Top tip for making Crab, lemon and chilli linguine

    Top tip: This dish can also be made using tuna tinned in olive oil. Don't drain the fish, as the oil makes for a tastier sauce.

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