Crab, lemon and chilli linguine

(29 ratings)
Crab, Lemon and Chilli Linguine
Crab, Lemon and Chilli Linguine
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

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

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.


  1. Cook the linguine in plenty of salted boiling water, until 'al dente' (before it gets soft). Drain and return to the pan.
  2. Meanwhile, tip the crab, with its brine, into a bowl. Stir in the remaining ingredients and season with salt and freshly ground black pepper.
  3. 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.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 490(kcal)
  • Fat 14.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(29 ratings)

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I must admit I have never tried Crab or Tuna in oil. I tend to buy the ones in spring water because I simply find the brine far too salty.

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