White Crab Linguine with Red Chilli and Preserved Lemon

Step  0: In a large pan cook the linguine as per packet instructions, reserving a small cup of cooking water.
Step  1: Pour the pasta into a sieve to drain and to the hot empty pan add some Extra Virgin Olive Oil, return the pasta to the pan and swirl to coat in olive oil.
Step  2: Return the pan to the lowest possible heat and add the crabmeat, chilli, parsley, and Preserved Lemon. Toss thoroughly adding some of the reserved cooking water as necessary. Cover with a lid for 2-3 minutes letting the steam heat the mixture through and the flavours combine.
Step  3: Serve in warmed bowls with freshly ground black pepper.

Prep: 3 minutes
Cook: 8 minutes

Easy

Serves 2 people

Simple, timeless seafood pasta dish that's brought to life by the peppery, buttery taste of Early Harvest Extra Virgin Olive Oil and a kick of fresh red chilli. Perfect for a main course or starter or a fine primo in a huge Italian lunch!

Ingredients

4 tbsp Early Harvest Arbequina Extra Virgin Olive Oil
Salt and freshly ground black pepper
200g fresh linguine
100g cooked white crabmeat
1 fresh red chilli, chopped
2 tbsp fresh flat leaf parsley leaves, chopped
½ tbsp Preserved Lemons, de-seeded and very finely chopped

Method

Step 0: In a large pan cook the linguine as per packet instructions, reserving a small cup of cooking water.
Step 1: Pour the pasta into a sieve to drain and to the hot empty pan add some Extra Virgin Olive Oil, return the pasta to the pan and swirl to coat in olive oil.
Step 2: Return the pan to the lowest possible heat and add the crabmeat, chilli, parsley, and Preserved Lemon. Toss thoroughly adding some of the reserved cooking water as necessary. Cover with a lid for 2-3 minutes letting the steam heat the mixture through and the flavours combine.
Step 3: Serve in warmed bowls with freshly ground black pepper.

Related Recipes