Alive and Cooking

Crab Linguine

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(Serves 2)
200g crab meat
Blue swimmer crab claws, to garnish
1 finely diced shallot
1 small clove of garlic
3 tomatoes peeled and chopped
6 leaves of basil
150g cooked fresh linguine
½ glass white wine
Pinch of white pepper
30g butter
Splash of extra virgin olive oil


Gently heat the butter and olive oil in a fry pan (careful not too hot.)
Fry the diced shallot and garlic until just starting to soften.
Pour in the white wine and boil for 20 seconds then add the tomatoes, the white pepper, crabmeat, claws and cooked linguine and toss in pan until heated through.
Fold in the basil leaves and serve drizzled with a little extra olive oil.

Crab Linguine