Linguine with Fresh Crab, Lemon and Parsley

Adapted from House and Garden UK
Serves: 4

Prep time: 15 minutes

Linguine with Fresh Crab, Lemon & Parsley


  • 1 pound dried linguine
  • 12 ounces fresh crabmeat
  • 2 lemons, zest and juice only
  • 3 tablespoons flat-leaf parsley leaves, finely chopped
  • 4 tablespoons olive oil, for extra
  • 12 spring onions, finely sliced
  • 6 garlic cloves, minced
  • 1 habanero chile, seeds removed, finely chopped
  • 1 ½ teaspoons sea salt
  • 1 teaspoon pepper


  1. In a large pot, bring 8 cups salted water to a boil.
  2. Add linguine and cook until al dente, 8-10 minutes.
  3. Drain well and return to pan; stir 2 tablespoons of olive oil into the linguine.
  4. Heat remaining olive oil in a large frying pan to medium heat and add onions, garlic and chili.
  5. Saute until softened.
  6. Stir in crabmeat and cook for 2 minutes, then stir in lemon zest, juice and parsley.
    Linguine with Fresh Crab, Lemon & Parsley
  7. Add sea salt and pepper.
  8. Add crab mixture to linguine and toss to combine thoroughly.
  9. Drizzle with a few drops of olive oil and serve.
    Linguine with Fresh Crab, Lemon & Parsley

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