Linguine of king crab

Ingredients

• 300 gking crab
• 3chillies
• 400 glinguine
• 50 gbutter
• 200 gbrown crab meat
• 15 leaves, plus extra for garnishmint, chopped; extra mint, shredded
• to tastelemon juice
• 1 tablespoon for the pasta water, plus extra to tastesalt
• to tastepepper

Instructions

1. 1

   Blister the chillies

   Char the chillies over an open flame until their skins blister. Seal them in a plastic bag and leave to sweat for 15 minutes. Peel away the skins, split the chillies and scrape out the seeds, then finely chop the flesh.

2. 2

   Cook the linguine

   Bring a large pan of water to the boil with 1 tablespoon of salt. Add the linguine and bring the water back to the boil, stirring every couple of minutes to prevent the pasta sticking.

3. 3

   Warm the crab

   Meanwhile, melt half the butter in a large pan. Add the chopped chilli and then the white king crab meat. Shake the pan to combine, then take it off the heat.

4. 4

   Drain the pasta

   When the linguine is cooked, drain it, reserving a cup of its cooking water. Stir the pasta into the crab and chilli mixture, then return the pan to a high heat.

5. 5

   Make the sauce

   Stir to combine, then add the brown crab meat, the remaining butter and the chopped mint. Toss well, adding a dash or two of pasta water to make a sauce that coats the linguine.

6. 6

   Season and serve

   Finish with lemon juice, salt and pepper, and add more chilli if you like. Garnish with shredded mint and serve straight away.

What is linguine of king crab?

Linguine is a long, narrow Italian pasta, traditionally served with sauces that cling to its strands. This version pairs it with king crab and brown crab meat, bringing together sweet, delicate white meat and a deeper, more savoury crab flavour.

Chilli adds warmth, while mint and lemon keep the buttery sauce tasting fresh. The dish works because the pasta water helps the butter and crab juices coat the linguine rather than pooling at the bottom of the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 32g protein, 75g carbs, 20g fat.

The linguine supplies most of the carbohydrates, while butter contributes much of the fat. King crab and brown crab meat provide the main protein, with some also coming from the pasta. For a more balanced plate, serve a portion with a generous side of green vegetables or salad.

Choosing the crab

White king crab meat: keep it in generous pieces where possible, so it stays distinct in the finished pasta. The recipe warms it briefly with the chilli rather than cooking it for an extended time.

Brown crab meat: stir this in later with the butter and mint. Its richer flavour gives the sauce depth alongside the sweeter white meat.

Blistering the chillies

Char the skins until blistered, then let the chillies sweat in the sealed bag for 15 minutes. This makes the skins easier to peel before you remove the seeds and finely chop the flesh.

The recipe calls for three chillies, but their heat can vary. Removing the seeds helps moderate the heat; taste before deciding whether to add extra chilli at the end.

Getting the sauce right

Reserved pasta water: add it a dash or two at a time as you toss the linguine with the crab. The starchy water helps the melted butter form a coating sauce.

Add only enough to make the pasta glossy and lightly coated. Too much at once can leave the sauce thin, so pause between additions and check the consistency.

Checking the pasta

Stir the linguine every couple of minutes while it cooks to keep the strands from sticking together. Follow the packet timing for doneness, as the recipe does not specify a cooking time.

Taste a strand before draining; it should be cooked to your preference but still hold its shape. Reserve the cooking water before you pour it away.

Finishing and serving

Lemon juice, salt and pepper go in at the end, so you can season the crab and pasta together. Add the lemon gradually and taste as you go.

Serve immediately, while the pasta is hot and the butter sauce is loose. A crisp green salad or simply dressed vegetables make a fresh accompaniment.

Recipe notes & tips

• Reserve the pasta water before draining the linguine.
• Stir the pasta regularly as it cooks to reduce sticking.
• Add pasta water gradually so the sauce does not become too thin.
• Taste the chillies before adding extra, as their heat can vary.
• Finish with lemon juice a little at a time and adjust to taste.

Variations

• More heat: add extra chopped chilli at the finishing stage.
• Milder flavour: use fewer chillies and remove all the seeds.
• Extra herbs: add a little more chopped mint with the crab meat.
• Citrus twist: finish with finely grated lemon zest as well as lemon juice.
• No king crab: use an equal amount of other cooked white crab meat.

Common mistakes to avoid

• Skipping the sweat: leave the charred chillies sealed for 15 minutes so their skins are easier to peel.
• Forgetting the pasta water: reserve a cup before draining to help make the coating sauce.
• Adding too much water: pour it in a dash or two at a time and check the sauce between additions.
• Overcooking the crab: warm the white meat briefly with the chilli, then continue with the recipe.
• Leaving the pasta unstirred: stir every couple of minutes while it boils to help prevent sticking.

How to store

For the best texture, serve this pasta immediately. If needed, refrigerate leftovers in a sealed container and eat within 1–2 days; reheat gently in a pan with a small splash of water, taking care not to overheat the crab.

Frequently asked questions