Rick Stein’s crab linguine
NUTRITION: PER SERVING
FAT: 15.3G (2.1G SATURATED)
CARBOHYDRATES: 74.1G (6.6G SUGARS)
400g dried linguine or spaghetti
3 vine-ripened tomatoes, skinned (see tip), deseeded and finely chopped
300g fresh white crabmeat (see our how-to video below)
1 tbsp finely chopped fresh parsley
1½ tbsp lemon juice
50ml extra-virgin olive oil
Pinch dried chilli flakes
1 garlic clove, finely chopped
Cook the pasta in a large pan of boiling, well salted water (around 1 tsp per 600ml) for 7-8 minutes or until al dente.
Meanwhile, put the chopped tomatoes, crabmeat, parsley, lemon juice, olive oil, chilli flakes and garlic into another pan and warm through over a gentle heat.
Drain the pasta, return to the pan with the warmed sauce ingredients, then briefly toss together. Season to taste. Divide among 4 warmed plates and serve immediately.
To skin the tomatoes cut a small X in their bases, put in a heatproof bowl, then pour over freshly boiled water and leave for 1 minute. Drain and refresh under cold running water for a minute or so, then carefully pull off the skins – they should come away fairly easily.
Rick says: “Though the recipe for this is very short, there are a number of nuances that need to be explained. First, it’s important the pasta is cooked perfectly al dente. I’ve suggested a cooking time of 7-8 minutes, but I always test pasta by biting it. Second, when I say warm the sauce ingredients through over a gentle heat, I really mean it – the temperature should never get much above 60°C. Finally, try not to break up the crabmeat if it’s fresh and has been hand-picked, because lumps of crabmeat folded through the pasta look very appetising.”