This chilli crab linguine is a simple, fresh pasta dish that highlights sweet seasonal crab meat with garlic, chilli and a light creamy sauce. Using fresh dressed crab brings a clean, delicate flavour that works well with linguine and a hint of heat from birds eye chilli.
It is a quick seafood pasta recipe that is ideal for summer cooking and works particularly well when crab is in season in the UK.
Why this recipe works
Crab pairs naturally with chilli, garlic and lemon-style acidity. In this recipe, the brown crab meat is used to build depth into the sauce, while the white crab meat is added at the end to keep it tender and sweet. Pasta water helps create a silky sauce without making it heavy.
This recipe is:
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Quick and easy to prepare
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Perfect for summer seafood dishes
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Ideal for fresh UK crab season
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Light but full of flavour
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Great for a simple dinner for two
Ingredients
Serves 2
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2 small dressed crabs (brown and white meat separated)
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1 small brown onion, finely diced
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2–4 garlic cloves, crushed
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1 birds eye chilli, finely chopped (or to taste)
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Linguine (or pasta of choice)
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30ml double cream
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Olive oil, for frying
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Small handful fresh parsley, chopped
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Handful rocket, to serve
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Salt, for pasta water
How to make chilli crab linguine
1. Cook the pasta
Fill a large saucepan with salted water and bring to the boil. Add the linguine and cook according to the packet instructions until al dente. Reserve a mug of pasta water before draining.
2. Prepare the base
While the pasta cooks, heat a frying pan over a medium-high heat with a splash of olive oil.
Add the finely diced brown onion and fry gently until soft and starting to turn golden.
3. Add garlic and chilli
Stir in the crushed garlic and chopped birds eye chilli. Cook for 1–2 minutes, being careful not to burn the garlic.
4. Build the crab sauce
Add the brown crab meat to the pan and stir through the onion, garlic and chilli mixture. Cook for 1–2 minutes to allow the flavours to develop.
Add a ladle of reserved pasta water and simmer gently for a few minutes. Stir in the double cream and allow the sauce to bubble lightly. Add a little more pasta water if the sauce becomes too thick.
5. Add white crab meat and pasta
Stir in the white crab meat and gently combine.
Add the drained linguine directly into the pan and toss thoroughly so the pasta is evenly coated in the chilli crab sauce. Add a little extra pasta water if needed to loosen the sauce.
6. Finish and serve
Remove from the heat and stir through chopped parsley.
Serve immediately topped with fresh rocket for a peppery finish.
Serving Suggestions
This chilli crab linguine pairs well with:
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Crisp dry white wine such as Picpoul de Pinet
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Light green salads
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Crusty bread with olive oil
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Lemon wedges for extra freshness
Storage tips
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Best served fresh
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Can be stored in the fridge for up to 1 day
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Reheat gently with a splash of water or cream
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Not suitable for freezing due to the crab and cream sauce
Tips for the best chilli crab linguine
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Use fresh crab for the best flavour and texture
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Do not overcook the white crab meat
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Reserve enough pasta water to loosen the sauce if needed
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Adjust chilli to suit your heat preference
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Serve immediately while the sauce is silky
Frequently asked questions
Can I use frozen crab meat?
Yes, but fresh crab will always give a better flavour and texture.
What pasta works best?
Linguine works particularly well, but spaghetti or tagliatelle are also good options.
Can I make it without cream?
Yes, simply increase the amount of pasta water for a lighter, more brothy sauce.
Final thoughts
This chilli crab linguine is a simple seafood pasta recipe that celebrates fresh crab and seasonal UK ingredients. It is quick to prepare, full of flavour and ideal for a relaxed summer meal.
