Try this crab and saffron pasta recipe, adapted from Posh Pasta by Pip Spence, then check out our prawn linguine and more linguine recipes.
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
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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.
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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.
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Step 3
Meanwhile, cook the linguine in a pan of boiling, salted water following pack instructions.
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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.
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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
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
