Crab and Chilli Linguini

When I was working with Bill Granger, he always said “Nothing beats a chilli and seafood summer pasta”.

I add crab, garlic, lemon and fresh parsley, and this quick and easy classic is sure to become one of your family dinner favourites!

I’ve adapted the one we created in Sydney to use unpasteurised white crab meat (if you have a good fishmonger) otherwise use pasteurised...it will still be delicious.

I also love using a splash of yuzu too.... 

And you can substitute the parsley for coriander if you like, it’s really good!

500g Linguine 125ml Belazu Extra Virgin Olive Oil 50g Unsalted Butter 2 Shallots, finely chopped 4 Garlic Cloves, finely chopped 2 Red Chillies, finely sliced 400g Crab Meat Zest and Juice of 1 Lemon 1 Handful Flat-Leaf Parsley, finely chopped 2tsp Aleppo Chilli Flakes

Cook the linguine according to the packet instructions. Drain, reserving half a cupful of the cooking water.

Meanwhile, heat the 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.

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.