This competition is now closed

Crab and saffron linguine

Name: Crab and saffron linguine
Total time: 20 min
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

20 minutes
serves 2
Easy

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

By Pip Spence

Published: September 15, 2020 at 9:51 am

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

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.