Crab and chilli linguine recipe - April seasonal recipes

Author: James Campbell  
April seasonal recipes Main meal

You know, I'd eaten this a couple of times and made it myself (throwing in handfuls of peppery watercress as I did so) a few more before I realised it was, give or take, the River Cafe's recipe - by which I mean to say that although the amounts and full list of ingredients vary, it is an English seaside version of their fabulous original. You can use frozen crab meat for this, but it's best to get a fishmonger to cook and pick out the meat for you.

Quick spicy crab, chilli and lemon pasta

Quick spicy crab, chilli and lemon pasta
A super-easy pasta dish with crab, chilli and lemon. It can be thrown together in minutes, but the crab makes it feel luxurious and special.
Provided by: delicious. magazine
Yields: 2 servings
Cuisine: Italian recipes
Number of ingredients: 7
Ingredients:
  • 150g spaghetti or linguine (we like La Pasta di Aldo Filini from Waitrose)
  • 2 spring onions or baby leeks, finely chopped
  • ½ red chilli, deseeded and finely chopped
  • 200ml white wine
  • Grated zest and juice of ½ lemon
  • 200g fresh white crab meat (see our how-to video below)
  • 50g wild rocket
Nutrition:
How to cook:
  1. Cook the pasta in a large pan of boiling salted water according to the packet instructions, drain well, then toss with a little olive oil.
  2. Meanwhile, heat 1 tbsp olive oil in a small frying pan over a medium heat, add the spring onions or baby leeks and chilli and fry for 1-2 minutes. Pour in the wine and bubble for 1-2 minutes or until reduced slightly.
  3. Turn down the heat, add the lemon zest and juice and crab meat, and stir to combine. Season to taste, then add to the cooked pasta along with the rocket and mix well. Divide between 2 pasta bowls to serve.
Notes: Crab linguine with chilli and coriander recipe, 2 tbsp extra-virgin olive oil, plus extra to drizzle · 1 red onion, very finely chopped · 2 garlic cloves, chopped · 500g linguine · 1 red chilli, deseeded and
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quick spicy crab chilli and lemon pasta linguine with chilli crab and watercress quick spicy crab chilli and lemon crab and chilli linguine recipe

Nigella Lawson's Crab Linguine With Chilli And Watercress

Nigella Lawson's Crab Linguine With Chilli And Watercress | Forever Summer With Nigella Duration: 6:36

How to Cook Crab Linguine

This is the ultimate crab linguine recipe which has a creamy and elegant flavour throughout Duration: 3:48

Crab and chilli linguine recipe

Crab and chilli linguine recipe
Nothing beats a chilli and seafood summer pasta. Images and text from Australian Food by Bill Granger (Murdoch Books, $49.99). Photography by Mikkel Vang.
Provided by: Bill Granger
Yields: 4 servings
Number of ingredients: 10
Ingredients:
  • 500g linguine
  • 1/2 cup (125ml) olive oil
  • 4 tbs unsalted butter
  • 2 eschalots, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 red chillies, finely chopped
  • 400g spanner crab meat
  • Zest & juice of 1 lemon
  • 1 cup loosely packed flat-leaf parsley, finely chopped
  • 2 tsp chilli flakes
How to cook:
  1. Cook the linguine according to the packet instructions. Drain, reserving half a cupful of the cooking water.
  2. Meanwhile, heat oil and butter in a large frying pan and gently cook the shallots, garlic and chillies until slightly softened and fragrant. Add the linguine and pasta water and toss gently to completely coat.
  3. Fold in the crab meat. Stir in the lemon juice and half the parsley and season to taste. Serve in bowls, sprinkled with the remaining parsley, lemon zest, chilli flakes and freshly ground black pepper.
Notes: Linguine with chilli crab recipe, Method · Place the linguine into a pan of boiling, salted water. · Heat the chilli oil in a small pan, add the garlic, chilli, parsley and crab meat and cook

Linguine with crab, chilli & garlic

Linguine with crab, chilli & garlic
The fresh flavours in this simple pasta dish work beautifully together, and make for a delicious midweek meal or an easy dinner party dish. Serve with a glass of chilled white wine.
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 9
Ingredients:
  • 400 g essential Waitrose Linguine
  • 4 tbsp olive oil
  • 3 garlic cloves, finely shopped
  • 1 fresh red chilli, seeded and finely chopped
  • 200 g fresh Seafood & Eat It Fifty Fifty Crab
  • 1 lemon, juiced
  • 25 g fresh flat-leaf parsley, roughly chopped
  • Extra virgin olive oil, for drizzling
  • Green salad
Nutrition:
  • Calories: 561 calories
  • Carbohydrate: 72.9 g
  • Fat: 20.2 g
  • Fiber: 4.9 g
  • Protein: 22 g
  • Saturated Fat: 3 g
  • Sodium: 0.7 g
  • Sugar: 3.7 g
How to cook:
  1. Step 1
  2. Cook the linguine according to the pack instructions, then drain and cover, reserving a little of the cooking water.
  3. Step 2
  4. Meanwhile, heat a frying pan over a medium heat. Add the olive oil, followed by the garlic and chilli, and fry gently for 2 minutes.
  5. Step 3
  6. Add the crab meat, stir well to combine and heat through. Once the crab is hot, fold through the lemon juice.
  7. Step 4
  8. Add the cooked, drained linguine to the crab together with enough of the reserved cooking water to loosen (about 2–3 tbsp). Add the parsley and toss through until the pasta is evenly coated in the sauce.
  9. Step 5
  10. Divide between shallow bowls, drizzle with a little olive oil and serve immediately with green salad.
Notes: Crab Linguine Recipe | Seafood Pasta Recipes, Heat the oil in a large frying pan over a medium heat and fry the garlic and chilli for 30 secs until fragrant. Add the drained pasta, the crab meat, parsley

Linguine With Chilli, Crab and Watercress

Linguine With Chilli, Crab and Watercress
You know, I'd eaten this a couple of times and made it myself (throwing in handfuls of peppery watercress as I did so) a few more before I realised it was, give or take, the River Cafe's recipe - by which I mean to say that although the amounts and full list of ingredients vary, it is an English seaside version of their fabulous original. I suppose that's how you know something's become a classic: it just seeps its way into the culinary language. Crab is, I think, hugely underrated - so much better than lobster, and much cheaper. You can use frozen crab meat for this, but it's best to get a fishmonger to cook and pick out the meat for you. For US cup measures, use the toggle at the top of the ingredients list.
Provided by: Nigella
Yields: 6 servings
Number of ingredients: 10
Ingredients:
  • 2 cloves garlic
  • 1 scant tablespoon Maldon salt
  • 1 large red chilli
  • 200 grams white crab meat
  • 100 grams brown crab meat
  • 125 millilitres extra virgin olive oil
  • zest and juice of 1 lemon
  • 500 grams linguine
  • 1 handful fresh parsley (chopped)
  • 1 handful watercress (roughly torn)
How to cook:
  1. Put a large pan of water on to boil for the pasta.
  2. In a large pestle and mortar pulverise the peeled garlic cloves with the salt, so that it makes a smooth paste. Then add the chopped and seeded chilli and crush again until you have a gloriously red-tinged mixture. Tip in the crab meat, breaking it up gently with a fork, and pour in the oil. Zest the lemon into the mortar and then add the juice.
  3. Using a fork, beat well to mix, and then you are ready to cook your pasta. So do so, and then drain the pasta and tip into a warmed serving bowl. Immediately pour over the crab sauce and toss the pasta about in it, then throw in the parsley and watercress and toss again.
Notes: Nigella Lawson's Crab Linguine With Chilli And Watercress, Nigella Lawson's Crab Linguine With Chilli And Watercress | Forever Summer With Nigella Duration: 6:36
Related recipes:
Blue swimmer chilli crab recipe
Blue swimmer chilli crab recipe
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