Crab and saffron linguine

Crab and saffron linguine

  • serves 2
  • Easy

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

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Try this crab and saffron pasta recipe, adapted from Posh Pasta by Pip Spence, then check out our prawn linguine and more linguine recipes.

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Ingredients

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

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

Nutritional Information

  • Kcals 470
  • Fat 17.2g
  • Saturates 8.8g
  • Carbs 49.7g
  • Sugars 1.8g
  • Fibre 5.1g
  • Protein 26.4g
  • Salt 0.7g
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