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