Blue swimmer crab linguine
This dish is beautifully simple and relies on quality pasta and olive oil, and the freshness of the crab and the garlic, which is cooked until just golden.
Photo: Marina Oliphant
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- 320g dried linguine
- 5 tbsp extra virgin olive oil (plus extra for serving)
- 1 clove garlic, thinly sliced
- half a red chilli, sliced, seeds removed
- 3 tbsp parsley, chopped
- 4 blue swimmer crabs, cooked for 8-10 minutes in boiling salted water, meat extracted, or 250g picked crab meat
- freshly ground pepper
Cook the pasta in a large pot of generously salted water while you prepare the crab.
In a frying pan, gently heat the oil and add the garlic and chilli. Cook until the garlic is pale gold then add the parsley and salt to taste. Stir for half a minute then add the crab meat and juice, if any.
Remove from heat, add the cooked drained pasta and stir to coat. Add a good drizzle of oil and cracked pepper. Serve immediately.