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Ali’s Fresh Crab Linguine


  • 1 whole cooked crab, picked, or about 100g brown crabmeat and 200g fresh white crabmeat
  • 400g fresh linguine pasta
  • 4 spring onions
  • 1 lemon
  • Half a small glass white wine
  • 1 red chilli, finely sliced
  • 2 garlic cloves, finely sliced
  • Small bunch of fresh parsley, finely chopped
  • 0 : 10

    Set the BBQ up with the paella pan in place and add some boiling water, you want enough to cover your pasta.

    Add the pasta and cook for about 4 minutes, then drain. Reserve a cup of the pasta water for the sauce.

    Add a drizzle of oil to the paella pan and put back on the heat. Add the garlic, chilli and sliced spring onions, then the crab and cook for a minute or two on a low heat.

    Pour in the wine and cook for a couple of minutes until it starts to bubble and reduce. Add the pasta back to the pan, and some of your reserved pasta water if it needs loosening up.

    Squeeze in the juice from half a lemon and a little of the grated zest. Finish with a generous sprinkling of parsley, stir well and serve.