Whether it’s a weekend lunch or the star of your summer entertaining, this Crab Linguine brings restaurant-quality flavour to your kitchen — all thanks to the premium sweetness and texture of our Australian Crab Claw Meat.
You’ll need:
- 200g dried linguine
- 180g Porte D’Mer Australian Crab Claw Meat
- 2 tbsp extra virgin olive oil
- 1 garlic clove, finely sliced
- 1 red chilli, deseeded and finely chopped (or to taste)
- Zest and juice of 1 lemon
- 2 tbsp flat-leaf parsley, chopped
- Sea salt and cracked pepper to season
Optional Garnish:
- Grated bottarga or parmesan
- Extra lemon wedges
To Serve:
- Bring a large pot of salted water to a boil. Cook linguine until al dente, then drain — reserving ½ cup pasta water.
- Meanwhile, heat olive oil in a large pan over medium heat. Add garlic and chilli, sauté for 1 minute until fragrant.
- Add crab meat and gently fold through, warming for another 1–2 minutes. Avoid over-stirring to keep the chunks intact.
- Add the drained linguine, lemon zest, lemon juice, and a splash of pasta water to loosen the sauce. Toss gently to coat.
- Season with salt and pepper. Add parsley and toss again.
- Plate up, garnish as desired and serve immediately.
Fresh, fast, and full of flavour — just the way seafood should be.
