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


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 browse our crab cakes, crab tostadasSingapore chilli crab and more crab recipes



  • 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


  • 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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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