Try this crab and saffron pasta recipe, adapted from Posh Pasta by Pip Spence, then check out our classic crab linguine, prawn linguine, angel hair pasta and more linguine recipes. Also read our guide on what is saffron and where to buy it for advice on purchasing this fragrant spice.

Also browse our crab cakes, crab tostadas, crab mac 'n' cheese, crab salad and more crab recipes.


  • 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


  • 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.

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