Olive Magazine
Crab and saffron linguine

Crab and saffron linguine

Published: September 15, 2020 at 9:51 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Feeling fancy? Impress with this sophisticated linguine dish, flecked with fresh crabmeat, red chilli, lemon zest and saffron

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal470
fat17.2g
saturates8.8g
carbs49.7g
sugars1.8g
fibre5.1g
protein26.4g
salt0.7g
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Try this crab and saffron pasta recipe, adapted from Posh Pasta by Pip Spence, then check out our classic crab linguine, prawn linguine and more linguine recipes.

Also browseour crab cakes, crab tostadas, crab mac 'n' cheese and more crab recipes

Ingredients

  • a pinch saffron
  • 30g unsalted butter
  • 2 round shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ red chilli, deseeded and chopped
  • 100g white crabmeat
  • 50g brown crabmeat
  • 1 lemon, zested and juiced
  • 175g linguine

Method

  • STEP 1

    Put the saffron in a cup and pour over 3 tbsp just-boiled water, then set aside to infuse. Melt the butter in a frying pan over a medium heat, then cook the shallots, garlic and chilli on a low heat for 5-7 minutes, or until softened.

  • STEP 2

    Add all the crab and most of the lemon zest to the frying pan. Allow to heat for a minute, then take off the heat.

  • STEP 3

    Meanwhile, cook the linguine in a pan of boiling, salted water following pack instructions.

  • STEP 4

    Drain, reserving a cupful of cooking water, then add the pasta to the frying pan. Toss everything together with a little pasta water, the lemon juice and saffron water with the strands. Season.

  • STEP 5

    Divide between dishes and serve, sprinkling over the remaining lemon zest and a little black pepper.

This recipe is adapted from Posh Pasta by Pip Spence (£12.99, Quadrille). Photographs by Faith Mason.


Head here for more ways with crab

Dressed crab, watercress and asparagus salad with paprika croutons
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