Crab Linguine

Food Photography Photographer London UK Crab

Serves 4


100ml olive oil
1 fat garlic clove, diced
1-2 large red chillies, finely diced, seeds removed
juice & zest of 1 large lemon
400g linguine
300g white crab meat
a large handful fresh parsley, chopped
lemon wedges to serve 


Put the olive oil, garlic, chilli and lemon zest in a small pan and cook gently until the oil is infused with the flavours. Set aside.
Place a large pan of salted water on to boil. Drop in the linguine and cook until al dente, approximately 8 minutes. Drain and set aside.
Add the chilli mixture to the pasta pan, season, pour in the lemon juice and cook until sizzling.
Add the linguine and crab meat, toss gently and heat through for a couple of minutes. 
Finally, add the parsley and serve immediately with the lemon wedges.