There’s something magical about the combination of sweet crab meat, silky pasta, and the gentle heat of fresh chilli that transports you straight to a sun-drenched Italian coastal town. This Crab Linguine with Chilli & Parsley is a sophisticated yet surprisingly simple dish that celebrates the delicate flavor of crab without overwhelming it. The linguine acts as the perfect vehicle for the tender crab meat, while fresh parsley adds a bright, herbaceous note and a hint of chilli provides just enough warmth to awaken your palate. This elegant pasta dish serves 4 people and is perfect for a romantic dinner or when you want to impress guests with minimal effort and maximum flavor.
Ingredients
- 400g linguine pasta
- 300g fresh white crab meat (or good quality canned crab, drained)
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 fresh red chilli, deseeded and finely chopped
- 120ml dry white wine
- Zest and juice of 1 large lemon
- 3 tablespoons fresh flat-leaf parsley, roughly chopped
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- Extra parsley for garnish
Preparation Steps
Start by bringing a large pot of salted water to a rolling boil. The water should taste like the sea, so don’t be shy with the salt. While waiting for the water to boil, carefully pick through the crab meat to remove any remaining shell pieces, being gentle to keep the meat in nice chunks.
Heat the olive oil in a large pan over medium-low heat. Add the sliced garlic and cook slowly for about 2 minutes until it becomes fragrant and just begins to turn golden. Add the chopped chilli and cook for another 30 seconds, being careful not to let the garlic burn as it will turn bitter.
Cooking the Pasta
Once your water is boiling vigorously, add the linguine and cook according to the package directions until it’s almost al dente, about 1 minute less than the recommended cooking time. The pasta will finish cooking in the sauce, absorbing all those wonderful flavors.
While the pasta cooks, pour the white wine into the pan with the garlic and chilli. Let it bubble and reduce by half, which should take about 3-4 minutes. The alcohol will cook off, leaving behind a lovely depth of flavor.
Bringing It All Together
When the pasta is nearly ready, reserve a cup of the starchy pasta cooking water before draining. This liquid gold will help create a silky sauce that clings beautifully to each strand of linguine.
Add the drained linguine directly to the pan with the garlic and wine mixture. Toss everything together over medium heat, adding splashes of the reserved pasta water as needed to create a glossy sauce that coats the pasta.
Gently fold in the crab meat, being careful not to break it up too much. Add the lemon zest, lemon juice, and chopped parsley. Remove the pan from heat and add the butter, tossing gently until it melts and creates a luxurious finish to the sauce.
Final Touches and Serving
Taste and adjust the seasoning with salt and pepper. Remember that crab is naturally sweet and delicate, so season thoughtfully. The dish should have a bright, fresh flavor with a gentle warmth from the chilli.
Divide the linguine among four warmed bowls, making sure each portion gets a generous amount of crab meat. Garnish with additional fresh parsley and serve immediately while the pasta is still steaming hot.
Chef’s Tips for Success
The key to this dish is using the best quality crab meat you can find and not overwhelming its delicate flavor. Fresh crab is ideal, but high-quality canned or frozen crab meat works well too. Always taste your crab meat before using it to ensure it’s sweet and fresh.
Don’t add cheese to this dish. The natural sweetness of the crab and the richness from the butter and olive oil provide all the richness you need. Cheese would mask the subtle flavor of the seafood.
The pasta water is crucial for creating the proper sauce consistency. Start with small amounts and add more as needed. The sauce should lightly coat the pasta without being heavy or oily.
This dish is best enjoyed immediately after cooking, as the delicate crab meat can become tough if reheated. Serve with a crisp white wine like Pinot Grigio or Sauvignon Blanc to complement the fresh, coastal flavors.
