Crab Linguine

20

Sep

Crab Linguine
Pauline
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  • Prep

    10 minutes

  • Cook

    10-20 minutes

  • Ready In

    20-30 minutes

  • 4 servings

Ingredients

  • 250g white crab meat
  • 400g linguine pasta
  • 4 tbsp. olive oil
  • 3 cloves garlic, seeded and finely chopped
  • 1 fresh red chilli, seeded and finely chopped
  • Juice 1 lemon
  • 1 tbsp. flat leaf parsley, chopped
  • 2 tbsp. coriander, chopped
  • 1 tbsp. harissa paste
  • Mixed salad leaves, to serve

Directions

  1. Cook the linguine according to the pack instructions, then drain and cover, reserving a little of the cooking water.
  2. 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.
  3. Add the crab meat and stir well to combine and heat through. Once the crab is warmed through, gently stir in the harissa paste and lemon juice.
  4. Add the cooked, drained linguine to the crab with a few tablespoons of the reserved cooking water to loosen (about 2–3 tbsp.). Add the chopped herbs and toss the pasta through to coat evenly.
  5. Divide into bowls, garnish with a final squeeze of lemon juice, herbs and serve with a side salad.

Footnotes

  • Cook's Note:

    Recipe source - www.loveseafood.co.uk

  • Editor's Note:

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