Project Description

Crab linguine with chilli and coriander


  • 2tbsp rapeseed oil, plus extra to drizzle
  • 2 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 500g linguine
  • 2 red chillies, finely chopped
  • 200ml white wine
  • 200g white crab meat
  • zest and juice of 1 lime
  • 25g fresh coriander, chopped

Crab linguine with chilli and coriander


  1. Heat the oil in a large sauté pan over a medium heat, then fry the shallots and garlic until soft, stirring occasionally.
  2. At the same time cook the linguine in boilng water for 8-9 mins then drain. Drizzle a little rapeseed oil through the pasta to stop it sticking.
  3. Add the chilli and wine to the shallots, turn up the heat and reduce until syrupy.
  4. Stir the crab into the shallot and wine mix, add the linguine and toss to combine. Stir through the lime zest, lime juice and the coriander, season well. Serve with a drizzle of oil and a sprinkling of chilli and baby coriander.