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Rick Stein’s crab linguine

Name: Rick Stein’s crab linguine
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 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

By: Rick Stein

Published: 14 Sep 15
Updated: 2 Sep 24

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.

Easy
August 2015

Test kitchen approved

Serves 4
Hands-on time 15 min

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.

Nutrition: per serving

Calories: 560kcals
Fat: 15.3g (2.1g saturated)
Protein: 27.6g
Carbohydrates: 74.1g (6.6g sugars)
Fibre: 5.4g
Salt: 0.8g

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Ingredients

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

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Method

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.

Recipe from August 2015 Issue

Nutrition

Nutrition: per serving

Calories: 560kcals
Fat: 15.3g (2.1g saturated)
Protein: 27.6g
Carbohydrates: 74.1g (6.6g sugars)
Fibre: 5.4g
Salt: 0.8g

delicious. tips

To skin the tomatoes cut a small X in their bases, put in a heatproof bowl, then pour over freshly boiled water and leave for 1 minute. Drain and refresh under cold running water for a minute or so, then carefully pull off the skins – they should come away fairly easily.

Rick says: “Though the recipe for this is very short, there are a number of nuances that need to be explained. First, it’s important the pasta is cooked perfectly al dente. I’ve suggested a cooking time of 7-8 minutes, but I always test pasta by biting it. Second, when I say warm the sauce ingredients through over a gentle heat, I really mean it – the temperature should never get much above 60°C. Finally, try not to break up the crabmeat if it’s fresh and has been hand-picked, because lumps of crabmeat folded through the pasta look very appetising.”