Crab and Capsicum Linguine


Ingredients (serves 4):

  • 350g linguine, bucatini or other long pasta
  • 1 tbs olive oil
  • 2 garlic cloves, finely chopped
  • 2 red capsicums, thinly sliced
  • 2 long red chillies, seeds removed, roughly chopped
  • 300g cooked fresh crabmeat (see note)
  • 2 tbs lemon juice, or to taste
  • 1/2 cup roughly chopped flat-leaf parsley leaves



  1. Cook pasta in a large pan of boiling salted water according to packet instructions. Drain, reserving 1/4 cup (60ml) water.
  2. Meanwhile, heat oil in a large, deep frypan over medium-low heat. Add garlic and capsicum and stir for 2-3 minutes until softened. Stir in chilli, crab and juice, and season. Add pasta, reserved water and parsley, then toss well. Serve immediately.



  • Fresh crabmeat is from fishmongers, or use canned crab, tuna or salmon.

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