Crab, lemon and chilli linguine recipe

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  • Healthy
  • Nut-free




10 min


15 min

Nutrition per portion

Calories 490 kCal 25%
Fat 14g 20%

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.

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