Linguine with Crab


350g (12 oz) linguine

3 tbsp olive oil

2 cloves of garlic, finely chopped

1 red chilli, deseeded and finely chopped 

Grated zest of 1 lemon

280g (10 oz) crabmeat

4 spring onions, sliced

200ml carton of single cream or creme fraiche

Juice of 1/2 a lemon

Salft and freshly ground black pepper


Chopped fresh parsley


Cook the linguine according to packet instructions. 

Meanwhile, heat the oil in a large diameter frying pan and gently fry the garlic, chilli and lemon zest until soft but not brown. Add the crabmeat, spring onions, cream and lemon juice. Simmer until heated through.

Drain the linguine and place in pasta bowls, spoon the crab mixture over the top and garnish with the parsley. Serve at once.