Rick Steins Crab Linguine Recipes

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RICK STEIN'S CRAB LINGUINE



Rick Stein's crab linguine image

Rick Stein's quick crab linguine recipe combines sweet crab meat with fresh tomatoes, parsley, lemon juice, garlic and a spicy kick of chilli flakes. Loved this simple pasta dish? Try our chilli prawn and spinach linguine next time.

Provided by Rick Stein.

Categories     Noodle recipes

Time 15m

Yield Serves 4

Number Of Ingredients 8

400g dried linguine or spaghetti
3 vine-ripened tomatoes, skinned (see tip), deseeded and finely chopped
300g fresh white crabmeat (see our how-to video below)
1 tbsp finely chopped fresh parsley
1½ tbsp lemon juice
50ml extra-virgin olive oil
Pinch dried chilli flakes
1 garlic clove, finely chopped

Steps:

  • Cook the pasta in a large pan of boiling, well salted water (around 1 tsp per 600ml) for 7-8 minutes or until al dente.
  • Meanwhile, put the chopped tomatoes, crabmeat, parsley, lemon juice, olive oil, chilli flakes and garlic into another pan and warm through over a gentle heat.
  • Drain the pasta, return to the pan with the warmed sauce ingredients, then briefly toss together. Season to taste. Divide among 4 warmed plates and serve immediately.

Nutrition Facts : Calories 560kcals, Fat 15.3g (2.1g saturated), Protein 27.6g, Carbohydrate 74.1g (6.6g sugars), Fiber 5.4g

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