This crab linguine is the perfect example of how a few simple ingredients can come together to create something truly extraordinary. Whether you’re using fresh crab for a luxurious touch or opting for quality pre-prepared crabmeat for convenience, this dish never fails to impress. It’s light yet full of flavour, with the natural sweetness of the crab shining through in every bite, balanced by the gentle heat of chilli, the freshness of lemon, and the richness of good olive oil.
Best of all, it’s incredibly quick and easy to make — perfect for busy weeknights or last-minute entertaining. From start to finish, it takes just 15 to 20 minutes, yet it delivers restaurant-quality results with minimal effort. No complicated techniques, no long list of ingredients — just honest, fresh flavours that come together beautifully. Whether you’re cooking for yourself or serving guests, this is one of those go-to recipes that always feels special but couldn’t be simpler to prepare.
Crab linguine- ingredient list!
Here is the beautifully short and straightforward list of ingredients that come together in perfect harmony to create this irresistible crab linguine — a dish that’s absolutely bursting with fresh, vibrant flavour. Each element plays an essential role, from the sweet, delicate crab meat to the zingy lemon, the gentle warmth of chilli, the aromatic garlic, and the silky strands of linguine that tie it all together. It’s the kind of combination that feels elegant and indulgent, yet remains refreshingly light and balanced.
What makes this recipe even more appealing is how wonderfully simple and accessible all the ingredients are. There’s no need to search high and low for anything exotic or complicated — everything you need can be found in most home kitchens or picked up easily at your local shop. Whether you’re cooking for a quick weeknight dinner or looking to impress guests with minimal effort, these easy-to-use, flavour-packed ingredients make this dish a guaranteed success every time.
Ingredient list for the brown crab;
350g/12oz of fresh crabmeat and one 900g/2lb cooked brown crab
Ingredient list for the pasta;
25g/1oz sea salt and 315g/11oz linguine
Ingredient list for the sauce;
Olive oil (55ml/2fl oz)
One freshly minced garlic clove, four finely chopped spring onions, and ½ teaspoon of finely chopped red chilli
25ml/1fl oz of dry white wine and 275g/10oz of freshly harvested white crabmeat
One tablespoon of freshly chopped flat leaf parsley
One tablespoon of freshly ground black pepper, salt, and chopped fresh basil
Crab linguine- step by step instruction method!
Step 1
To begin, twist the legs off where they join the body of the brown crab. Pull the claws away from the body to remove them. Laying the crab on its back (hard shell-side down) will allow you to separate the body from the centre. Press forward with your hands beneath the crab’s edge until you hear it shatter. Levering the crab apart might require the use of a strong knife.
Step 2
‘Dead men’s fingers’ are spongy; remove all 10 and throw away. Empty the crab’s shell of any surplus water, then extract the stomach sac and the tough membranes within. Take the brown meat out of the shell with a spoon and put it in a bowl (you may use it in another recipe).
Step 3
Begin by carefully cracking open the two large front claws of the crab — these are where you’ll find the sweetest, most succulent white meat. Use a crab cracker, the back of a heavy knife, or even a rolling pin to gently break the shell without crushing the meat inside. Work patiently to extract the claw meat in as large pieces as possible, taking care to preserve its delicate texture.
Step 4
Once removed, place all the white crab meat onto a clean metal tray or plate. Take a few moments to thoroughly inspect it, gently running your fingers through the meat to feel for and remove any small shards of shell or cartilage that may have been missed. This step is essential to ensure a smooth and enjoyable eating experience.
Step 5
Once you’re confident the meat is clean and shell-free, cover the tray tightly with foil or cling film and place it in the fridge to chill. Keeping the crab meat cold helps preserve its freshness and firm texture until you’re ready to add it to your linguine. It’s now prepped and ready to bring its sweet, ocean-fresh flavour to your dish.
Step 6
To prepare the pasta, begin by filling a large saucepan with plenty of water — using a generous amount ensures the linguine has enough space to cook evenly and prevents it from sticking together. Place the pan over high heat and bring the water to a rolling boil. Once boiling, add a good pinch of sea salt — this is your only chance to season the pasta itself, and it will enhance the overall flavour of the final dish.
Step 7
Carefully add the linguine to the pan, gently pushing it down into the water as it softens. Stir briefly to separate the strands and prevent clumping. Cook the pasta for 7–8 minutes, or follow the timing suggested on the packet, until it reaches al dente — tender but still with a slight bite at the centre. This texture is ideal, as the pasta will absorb a little more flavour when tossed with the crab and sauce later on without becoming too soft or mushy.
Step 8
In the meantime, make the sauce by heating the olive oil in a big deep-frying pan and then adding the spring onions, garlic, and chilli. Fry gently until softened but not browned, about 1 to 2 minutes. Add the crabmeat and simmer until cooked through, about 1 minute more.
Step 9
When the majority of the alcohol has evaporated, add the wine to the pan and simmer. Save a few tablespoons of the pasta water after draining the linguine. Stir in the basil and parsley after adding to the pan with the crabmeat. If the mixture is too dry, add a dash of the pasta water you set aside to coat it evenly. Add salt and freshly ground black pepper to taste, then serve.
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