Silky, hand-crafted linguine with tender, sweet crabmeat in a vibrant symphony of flavours. The fresh pasta, the warmth of the garlic, the subtle heat of the chillis, and the bright lemon zest, create an elegant seafood dish that transforms a simple dinner into a sophisticated culinary experience.
Preparation time
1-2 hours
Cooking time
less than 10 mins
Serves
Serves 4
By Hasan Semay
From Saturday Kitchen
This dish offers a good balance of protein from crab and carbohydrates from pasta, with healthy fats from olive oil. It’s relatively low in saturated fats and added sugars.
Equipment
- Pasta machine
- Large saucepan
- Wooden board
- Dough scraper
- Clingfilm
- Large mixing bowl
- Colander
Ingredients
For the pasta dough
- ’00’ flour – 350g/12oz, plus extra for dusting
- Free-range egg yolks – 12
- Free-range egg – 1
For the crab linguine
- Olive oil – 2 tbsp
- Garlic cloves – 2, thinly sliced
- Red chillies – 2, finely chopped
- Chicken stock – 160ml/5½fl oz
- Fresh linguine (or tagliatelle) – 440g/1lb
- Crabmeat – 220g/7¾oz, picked
- Fresh flatleaf parsley – 25g/1oz, finely chopped
- Lemon – 1, zest and juice
- Extra virgin olive oil – for drizzling
- Sea salt
Method
Prepare the Pasta Dough
- Place flour on a work surface and create a well in the center.
- Add egg yolks and whole egg to the well.
- Gradually incorporate flour into eggs using fingers.
- Use a dough scraper to fold in remaining flour.
- Knead dough for 20 minutes until smooth and leathery.
- Wrap in clingfilm and chill for 1-2 hours.
Make the Pasta
- Roll out dough using a pasta machine to the lowest setting.
- Cut into linguine strips using machine attachment or by hand.
Prepare the Crab Linguine
- Heat olive oil in a large saucepan.
- Fry garlic and chilli gently until garlic is soft and translucent.
- Add chicken stock and bring to a boil.
- Cook linguine in salted boiling water for 1 minute (2 minutes if made a day before).
- Drain pasta and add to stock mixture.
- Stir in crabmeat, parsley, lemon zest, and juice.
- Drizzle with extra virgin olive oil and add a pinch of salt.
- Toss until stock thickens slightly.
Serve the Dish
- Serve immediately while hot.
Nutri-score Health Check
This crab linguine recipe scores a Nutri-Score of B. It offers a good balance of nutrients with lean protein from crab, complex carbohydrates from pasta, and healthy fats from olive oil. The dish is relatively low in saturated fats and contains no added sugars. The use of fresh ingredients like garlic, chilli, and parsley adds flavor without excessive calories. To further improve the nutritional profile, consider adding more vegetables or using whole wheat pasta. Remember, this score has been automatically calculated from the ingredients in the recipe and is only a guide.
Recipe FAQ
- Can I use store-bought pasta instead of making my own? Yes, you can use 440g of fresh store-bought linguine or tagliatelle.
- What type of crabmeat should I use? A mix of white and brown crabmeat works well, but you can use all white meat for a more delicate flavor.
- Can I make the pasta dough in advance? Yes, you can make the dough a day ahead and refrigerate it, wrapped tightly in clingfilm.
- Is it possible to freeze the homemade pasta? Yes, you can freeze the uncooked pasta for up to 1 month. Freeze it on a floured baking sheet, then transfer to a freezer bag.
- Can I substitute the chicken stock? You can use vegetable stock or fish stock for a different flavor profile.
- How spicy is this dish? With two red chillies, it has a moderate kick. Adjust the amount to your preference.
- What can I serve with this pasta? A simple green salad and some crusty bread would complement this dish nicely.
- Can I use dried pasta if I don’t have time to make fresh? Yes, but you’ll need to adjust the cooking time according to the package instructions.