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
Cook the linguine in plenty of salted boiling water, until ‘al dente’ (before it gets soft). Drain and return to the pan.
Meanwhile, tip the crab, with its brine, into a bowl. Stir in the remaining ingredients and season with salt and freshly ground black pepper.
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.
Top tip for making Crab, lemon and chilli linguine
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.