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

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

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.

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