Jersey Crab Linguine with Garlic and Chilli

A vibrant and flavourful linguine dish showcasing the delicate sweetness of fresh Jersey crab, infused with garlic and chilli, and finished with a touch of creamy richness.

Prep Time

15 minutes

Total Time

35 minutes

Calories

448 kcal

Difficulty

Easy

Equipment

2 items

Cost

£5.58/serving

Meal Type:

Lunch•Dinner

Cuisine:

Jersey•Italian

Main Ingredient:

Seafood•Shellfish•Pasta

Occasion:

Weeknight Dinner

Mood:

Comfort Food•Light & Fresh•Healthy•Indulgent•Spicy

Ingredients

Servings

350gLinguine pasta

£0.75

300gFresh Jersey crab meat(A mix of white and brown meat is ideal)

£18.00

4clovesGarlic(Finely chopped)

£0.20

1Red chilli(Finely chopped, deseeded for less heat)

£0.50

4tbspOlive oil(Extra virgin)

£0.40

100mlDry white wine(Optional, but adds depth of flavour)

£1.00

2tbspFresh parsley(Chopped)

£0.30

1Lemon(Juice and zest)

£0.60

50mlJersey cream(Optional, for extra richness)

£0.40

to tasteSalt

£0.05

to tasteBlack pepper(Freshly ground)

£0.10

as neededPasta water(Reserved from cooking pasta)

Total Cost

£22.30

£5.58 per serving

Instructions

1.
Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente, reserving about 1 cup of pasta water before draining.
2.
While the pasta is cooking, heat the olive oil in a large frying pan over medium heat. Add the garlic and chilli and cook for 1-2 minutes, until fragrant, being careful not to burn the garlic.
3.
If using, add the white wine to the pan and let it simmer for a minute, allowing the alcohol to evaporate.
4.
Add the Jersey crab meat to the pan and gently heat through for 2-3 minutes, stirring occasionally. Be careful not to overcook the crab, as it will become tough.
5.
Stir in the lemon zest and juice, and chopped parsley.
6.
If using, stir in the Jersey cream. Reduce heat to low and simmer gently for a minute.
7.
Add the cooked linguine to the pan with the crab mixture. Toss to coat, adding a little of the reserved pasta water if needed to create a light sauce.
8.
Season with salt and pepper to taste.
9.
Serve immediately, garnished with extra parsley and a wedge of lemon, and perhaps a drizzle of Jersey olive oil.

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My Notes

Nutrition Information

Nutrition per serving (214g)

448 kcal / 1874 kJ

Carbs

44g

17% of RDA

Fat

17g

24% of RDA

Protein

27g

54% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

4 g

4% of RDA

Sodium

238 mg

10% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

Use the freshest Jersey crab you can find for the best flavour.

Adjust the amount of chilli to your preference. You can also use chilli flakes instead of fresh chilli.

Don't overcook the crab, as it will become tough. Gently heat it through until just warmed.

The pasta water helps to create a creamy sauce without adding too much cream. Add it gradually until you reach your desired consistency.

For an extra touch of Jersey provenance, serve with a side of Jersey Royal potatoes, lightly steamed and tossed with butter and mint (if in season).

Cooking Equipment

Large pot

Large frying pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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