Crab Linguine Recipe

If you’re like me and seafood is life, but can sometimes seem a little pricey, then this is a great way to transport yourself to the sunny coastline oozing with classic seafood dishes at a fraction of the cost!

I have created a light and summery crab linguine, perfect for a mid-week meal or even to  impress on a date night (just beware of linguine flicking all over your face!).

Ingredients (Serves 2)

  • 1 x tinned brown crab meat, drained
  • 1 x tinned white crab meat, drained
  • 160g dried linguine
  • 0.5 white onion, finely diced
  • 2 garlic cloves, peeled and minced
  • 0.5 fresh red chilli, deseeded and finely sliced
  • 0.5 courgette, julienne
  • 2.5 tbsp white wine
  • 3 tbsp extra virgin olive oil
  • Fresh flat-leaf parsley, roughly chopped
  • Parmesan, grated (optional!)



  • Boil a medium-sized pan of salted water and cook linguine for 1 minute less than packet instructions (should be al dente!). Stir occasionally.
  • While the pasta cooks, heat 2 tbsp of olive oil, in a pan large enough to hold all the pasta, with the chilli and garlic, until fragrant.
  • Turn up the heat and add the white wine and courgette. Simmer until the wine and olive oil come together.
  • Then take off the heat and add the crabmeat and 1 tbsp of olive oil. Mix well to break up meat.
  • When the pasta is cooked, place the crab pan back on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce, adding a tbsp of reserved pasta water.
  • Off the heat, add parsley and season. Stir until well combined (add a little more water if too sticky!).
  • Garnish with remaining parsley, chillies and a grating of parmesan!


I would love to hear what you think of the recipe or if you give the recipe a go!


“Everything you see I owe to spaghetti.”Sophia Loren



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