Crab Linguine

IMG_5860If you hadn’t been able to tell already, both of us are massive fans of fish and seafood. Fresh fish is obviously unbeatable, but is always more expensive than tinned and requires an extra trip to the fishmonger on the day or defrosting well in advance. Keeping a few tins of tuna, crab meat, or salmon (responsibly sourced!) is a great back up plan and any of these paired with pasta creates a speedy, substantial meal with very little effort involved. Add in any vegetables you have in the fridge or freezer and a bit of flavour with white wine and/or garlic and voilà!
Emily and Camilla

Serves 2

200g linguine
1 tin white crab meat (typically 170g)
1 courgette
50ml white wine
2 cloves garlic
1 tbsp dried chilli flakes

50ml creme fraiche
Handful fresh flat leaf parsley
Juice of half a lemon
20ml olive oil plus a drizzle at the end
Freshly ground black pepper and a pinch of salt


1. Bring a large pan of salted water to the boil. Add the linguine and cook according to the packet’s instructions.
2. Heat the olive oil in a large frying pan and add the crushed garlic. Cook over a low heat for a few minutes.
3. Using a peeler, peel the courgette lengthways into the frying pan, creating long strips.
4. Allow to soften for a few minutes before adding the white wine. Simmer for a couple of minutes and then add the crab meat, chilli flakes and the lemon juice. Stir in the creme fraiche and sprinkle half of the chopped parsley into the pan.
5. Drain the linguine and add to the frying pan, combining well. Season with plenty of black pepper and a little salt and drizzle some extra olive oil over the pasta. Garnish with the remaining parsley and extra chilli flakes if you wish.

Buon appetito!


6 responses to “Crab Linguine

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