Linguine with Crab

Makes: 4
Preparation time: 5 minutes
Cook time: 10-15 minutes


  • 450g linguine
  • 5 tbsp Filippo Berio Extra Virgin Olive Oil
  • 2 cloves of garlic, chopped
  • 2 red chillies, deseeded and sliced
  • 6tbsp dry white wine
  • 1 (170g) can white crabmeat, drained and juices reserved
  • 3 tbsp flat leaf parsley, chopped
  • Salt and freshly ground black pepper


Cook the pasta in a large pan of boiling salted water for 10 mins or according to packet instructions.

Meanwhile heat 3 tbsp of the oil in a large frying pan and gently fry the garlic and chillies for 2 mins. Add the white wine and reserved crab juices to the pan and simmer for 2 mins or until reduced by half. Add the crabmeat and parsley to the pan and cook for 1 min or until hot. Season to taste.

Drain the pasta and add the crab mixture toss together. Drizzle over the remaining oil. Sprinkle with chopped parsley and serve.


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