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Quick Crab, Chilli and Basil Linguini

Quick crab, chilli and basil linguini

This pasta dish can be prepared in minutes – for those occasions when you are just too tired to cook an elaborate meal but still want to serve something a little special with minimal effort.

This recipe is from the new Fishy Fishy cookbook, which we’re giving away here!

Quick Crab, Chilli and Basil Linguini

Serves 2
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  • 175g dried linguini
  • 2 tablespoons olive oil
  • ½ teaspoon chilli purée
  • ½ teaspoon garlic purée
  • 250 g white crab meat
  • 100ml white wine
  • 50g unsalted butter
  • salt and freshly ground black pepper
  • fresh basil, to garnish

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Bring a large saucepan of water to the boil, add a good pinch of sea salt and a drizzle of olive oil. Add the linguini and cook for 10 minutes until just al dente, tender but still firm to the bite. Drain in a colander and then refresh under cold running water – this will prevent the pasta from sticking. This can be done a good few hours before needed.

Heat the oil in a large frying pan or wok and add the chilli and garlic purées. Add the crab meat, white wine, butter and seasoning and mix gently to combine. Add the cooked linguini and stir to heat through.

Serve in a large pasta bowl with torn basil leaves sprinkled on top.

[box type="info"] The beauty of this dish is that the pasta can be cooked beforehand, which is a great time-saver. If you like more – or less – heat, increase or reduce the amount of chilli purée.[/box]

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