Crab Linguine with Chilli and Lemon

By Beleaev Family | Beleaev Caviar & Gourmet | beleaev.com

Crab linguine is the dish that proves simple Italian cooking and luxury British seafood belong together. Fresh white crab meat, olive oil, garlic, lemon, chilli, parsley. Twelve minutes from cold pan to plate.

Key Takeaways

• Use fresh white crab meat from a fishmonger
• Bronze-die linguine for proper sauce-clinging
• Don't cook the crab, just warm it through
• Lemon and chilli balance the rich crab
• 100g of crab per portion

The Ingredients

Serves 2

• 200g linguine (bronze-die preferred)
• 200g fresh white crab meat
• 4 tbsp extra virgin olive oil
• 3 garlic cloves, finely sliced
• 1 fresh red chilli, finely sliced
• Zest of 1 lemon, plus 2 tsp juice
• 2 tbsp finely chopped flat-leaf parsley
• Sea salt for pasta water
• Cracked black pepper

The Method

Step 1: Boil the Pasta

Bring salted water to boil. Cook linguine to 1 minute under packet al dente. Reserve 100ml of pasta water.

Step 2: Sweat the Aromatics

While pasta cooks, heat olive oil in a wide pan over medium heat. Add garlic and chilli. Cook 90 seconds until aromatic. Don't let garlic brown.

Step 3: Add Lemon Zest

Add lemon zest to the pan. Stir 30 seconds.

Step 4: Combine

Drain pasta, tip into the pan with 4 tablespoons of pasta water. Toss vigorously. Add crab meat, lemon juice, parsley. Toss gently 30 seconds, just enough to warm crab.

Season with salt and cracked black pepper. Plate into warm shallow bowls. Serve immediately.

Tips

Don't overcook the crab. White crab meat is already cooked and only needs warming. 30 seconds in the pan is plenty.

Garlic gold, never brown. Brown garlic is bitter. Watch carefully and remove if it looks too dark.

Pasta water for emulsion. The starch helps the olive oil cling to the pasta.

Don't add cheese. Italian rule: no cheese with seafood pasta.

Variations and Pairings

With caviar topping: Add a small spoon (8g) of Royal Oscietra on top of each portion.

With brown crab meat: Use 60/40 white-to-brown ratio. Brown adds depth.

With samphire: Add a small handful of wilted samphire alongside.

Wine pairing: A flinty Sancerre or Vermentino.

For more crab dishes, see our crab risotto and crab on toast recipes.

Frequently Asked Questions

How much crab per portion?

100g of fresh white crab meat per portion. Less feels stingy.

Brown or white crab?

White is the textbook choice for delicacy. Brown adds depth and richness. 100% white meat is the cleanest version.

Can I use spaghetti?

Linguine is the proper choice. Spaghetti works as second best. Tagliatelle and pappardelle are too wide.

Why no cheese?

Italian tradition: cheese masks the delicate seafood flavour. Many Italian families consider cheese-and-seafood combinations rude. Skip the parmesan.

Further Reading

• How to choose fresh crab (BBC Good Food)

A bowl of crab linguine on a Tuesday evening is one of those midweek dinners that turns the day around. Discover Beleaev's caviar collection at beleaev.com.

Beleaev is an international caviar and gourmet food company with fulfilment hubs across the UK, Europe, the UAE, and the United States. We are committed to sourcing responsibly farmed, sustainable products and delivering them to customers within 24 to 48 hours, ensuring exceptional freshness and quality.