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+ servings

Lemon, Crab, Courgette & Chilli Linguine

Cook Time 15 mins
Total Time 15 mins
Course Dinner
Servings 4
Calories 240 kcal


  • Chopping board
  • Chopping knife
  • Microplane
  • Julienne peeler
  • Large pot
  • Colander
  • Frying pan
  • Wooden spoon
  • Tongs



  • Bring a large pan of salted water to the boil and add the linguine and cook for 10-12 minutes until al dente. Reserve a cup full of the cooking liquid just before draining.
  • Meanwhile, heat the oil and butter in a pan and gently fry the garlic, chilli and lemon zest for a few minutes. Add the courgette and increase the heat and fry for a couple of minutes more.
  • Stir in the brown crab meat and cook for 30 seconds then add 125ml of the pasta cooking water season and stir to combine.
  • Drain the pasta and toss in the sauce then fold through white crab meat, with a splash more water if needed, and herbs. Serve with a good squeeze of lemon juice and a grinding of black pepper.


A fresh tasty 15 minute seafood pasta that is spectacular eaten al fresco with a glass of chilled wine. Use a julienne peeler to make easy work of the courgette and toss through some rocket leaves if you fancy some additional peppery green bite.


Serving: 4gCalories: 240kcal
Keyword May Recipe, Serves 4
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