So… I took a bit of a sabbatical from the blog apparently… Wasn’t intentional, I just got a bit distracted by life there, and in a good way.  In the meantime, lovely Hubby gave the blog a wee bit of a design refresh which I am seriously loving!  Doesn’t it look all grown-up and shiny 🙂 Refreshed from sabbatical + shiny blog + Autumn on the way = time to get stuck back in!  And I thought I’d start with a new favourite 🙂

While we’re still clinging on to Summer, here’s a recipe that we seem to have been indulging in quite a bit.  The dish is light, the pasta dressed rather than swimming in a heavy sauce, and its really quick to rustle up which is perfect for when the weather is stupidly hot and you don’t want to be stuck in the kitchen for any longer than you have to be.

I think I’ve probably mentioned this before but I’m a wee bit fussy when it comes to seafood…  It’s mostly a trust thing, i.e. I don’t trust it not to be hiding tiny bones or bits of shell in a random mouthful.  But I’ve been making my peace with it, fish by fish, and have finally gotten round to the joy that is white crab meat – all tasty and sweet and not at all ‘fishy’, unlike brown crab meat.

I’ve been finding excuses all summer to rustle up a bowl of this with deliberate forays down the fish aisle seeming to end more often than not in “Oh look!  Crab meat! Shame to let it waste away on the shelf there…” much to Hubby’s amusement.

There are a lot of recipes out there for this, believe me, I tried most of them!  My version is a bit of a mash up of the ones I tried, dialling up this and dialling down that until it hit just the right spot for me.  

In keeping with my preferrence for cooking short cuts (understatement of the year!) you can get some fantastic ready cooked white crab meat from the supermarket (M&S is good but Watirose stocks our favourite from Seafood & Eat It). Be prepared to go higher end for it – without naming names, we bought some white crab meat from a reputable supermarket only for it to be not very ‘white’ at all… 

With the crab meat taken care of, aka ready cooked, the rest of the recipe is barely any work at all which is what makes it perfect for a midweek summer supper.  Not to mention that it is fair bursting with lovely flavours! 

Spaghetti works just fine but I think it’s best really with linguine, the crab meat just seems to cling better to a flatter noodle.  The capers are entirely optional, but they do add another layer of flavour not to mention texture. And finally, parmesan at your peril.  There’s that whole food crime thing that Italians have about putting cheese on seafood and having tried this with and without a sprinkling of parmesan it’s safe to say that the Italians are definitely on to something…

Chilli, Lemony, Garlicky Crab Linguine
Serves 2
A light and zingy pasta dish with a wee kick, too delicious for how easy it is to rustle up.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Stuff you’ll need…
  1. 2 tbsp olive oil
  2. 2 tbsp unsalted butter
  3. 3 cloves garlic, minced or finely chopped
  4. 2 fresh red chillis, finely chopped
  5. ¼ tsp chilli flakes
  6. 200-300g white crabmeat
  7. 250ml dry white wine
  8. Small handful chopped fresh flat leaf parsley
  9. 1 tbsp capers, drained (optional)
  10. 2 lemons, juice and zest 1, cut 1 into wedges for serving
  11. Half pack of Linguine
  12. Salt and pepper
  1. Start by bringing a large saucepan of water to the boil. While you’re waiting, mince your garlic and finely chop your red chilli, seeds and all for a wee bit of a kick (or de-seed before chopping if you'd prefer this kick free).
  1. When the water is boiling, salt well and then pop in your linguine and cook per the packet instructions.
  2. While the linguine is cooking, heat the oil and butter in a deep frying pan (a wok is perfect for this) before adding the garlic and chilli. Fry gently for one minute without letting it brown before adding the crabmeat and stirring everything through for another minute.
  3. Add the wine and turn up the heat until you've brought it to a boil. Season and then reduce the heat a little so that it's still bubbling away quite happily - you want to reduce this right down and cook all the alcohol off in the time it takes the linguine to finish cooking.
  4. When the linguine is ready, scoop out about 1/2 a cup of the cooking liquid before draining. Add the linquine to the crab mixture together with the parsley, capers, lemon juice, lemon zest and a splash of the linquine cooking water. Give everything a good toss together before dishing up with lemon wedges on the side.