Crab Linguine

Where This Goes Wrong

Add the crab at the end.

Do not let the garlic brown.

If your hob runs hot, work off the heat.

Keep the pasta water.

How to Make Crab Linguine

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1. Boil the linguine for 1 minute less than the packet says. Keep a mug of the water and drain.

   Mark done Start 1 min timer

2. Warm half the oil with the garlic and chilli for 30 seconds.

   Mark done Start 30 sec timer

3. Add the pasta and a splash of the water and toss over low heat. Fold in the crab, lemon zest and juice and parsley for 45 seconds.

   Mark done Start 45 sec timer

4. Season with the salt and finish with the remaining oil.

   Mark done

Leftovers, Reheating and Keeping

Best eaten at once. Keeps in the fridge for 1 day.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve Alongside

• Rocket salad
• Crusty bread
• Lemon wedges
• Dry white wine

Common Questions About Crab Linguine

Crab Linguine Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.