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White Crab Linguine with red Chilli and Preserved Lemon

White Crab Linguine with Red Chilli and Preserved Lemon

Prep 3 minutesCooking 8 minutes2 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!


8 minutes

15 minute or less

Dinner Recipes

Main Course


Easy Recipes

Starter Recipes

Dairy Free Recipes

Nut Free Recipes

Seafood Recipes

Pasta Recipes


Main Course



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


  1. In a large pan cook the linguine as per packet instructions, reserving a small cup of cooking water.
  2. 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.
  3. 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.
  4. Serve in warmed bowls with freshly ground black pepper.

Included in this Recipe

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.