Crab, pasta, garlic, rocket, olive oil, chilli, lemon…..I’ve sold you haven’t I? We all know I love pasta. And I can honestly say I love this crab pasta dish!
I know I use love a lot on the blog. Love, lovely and delicious are words that appear far more often than is normal! Stew pointed it out to me and since then, every time I write the word lovely I wonder if I should reach for a thesaurus.
If I hit the thesaurus hard I could start using words like:
- scrumptious (I love this word!!! How I have never thought to use it before is beyond me!!!)
- pulchritudinous – I had to look this up! It means
Other than scrumptious, which I am going to use a lot from now on in! I wasn’t convinced by them. Can you imagine being sat eating a meal and someone saying “This chicken dish is really toothsome” Can you? Honestly? No me neither. When I am writing I use the word lovely mostly because if I was sat eating with you that is what I would say. Either “ooooh this is lovely” or “ooooh this is gorgeous” probably followed closely by “no you can’t have any it is all mine!!!!” 😉 Actually I am a very good food sharer. Stew on the other hand! Don’t ever take a chip from Stew’s plate! Just don’t do it. Trust me it isn’t worth it!
So today I am sharing this scrumptious (loving it!!!) pasta recipe with you. It really is scrumptious, not only that, it is elegant and a doddle to make. The ‘sauce’ is made in the time it takes for the pasta to cook, making it perfect for last minute suppers, or serving up to guest when you don’t want to spend all night in the kitchen. Serve some olives, sliced mozzarella and sun-dried tomatoes to start, add a garlic and rosemary pizza and a bottle of prosecco and you have yourself an instant dinner party!
When they are available I use local Mandurah crabs. You could use fresh crab meat from the fishmongers or catch and cook your own crabs up for this recipe. If you can’t get hold of fresh then the packets of blue swimmer crab that you can buy in the supermarket here in Australia also work well. Before I moved over I would buy the tins of jumbo crab meat that English supermarkets sell. Ideally you want a chunky crab meat, rather than shredded meat, this will ensure the dish doesn’t feel too grainy in your mouth.
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- 1 tsp salt
- 250 g linguine
- 1 garlic clove
- large pinch of salt
- 50 ml olive oil
- 1 tsp lemon juice
- 1 red chilli
- 120 g white crab meat
- 1 handful baby rocket
Bring a large pan of water to a rolling boil and add a teaspoon of salt.
Push the linguine into the boiling water, give it a quick stir and cook as per the packet instructions.
Meanwhile use the back of a knife to crush the garlic and salt together.
Pour the olive oil into a small bowl and add the crushed garlic.
Deseed and chop the chilli and add this to the oil mixture.
Pour in the lemon juice and stir well.
When the pasta is cooked, reserve a cup of the pasta cooking liquid and then drain the linguine.
Turn the heat down as low as it will go and put the pasta back into the pan.
Pour in the olive oil mixture and 2 tbsp of cooking water.
Stir well then add the crab meat and rocket.
If the dish seems too dry add another tablespoon of cooking water.
Allow to gently heat through and serve immediately.