Asparagus and Crab Linguine

Asparagus and Crab Linguine

Asparagus and Crab Linguine

Course: PastaCuisine: Italian


Cooking time




  • 500 g dried linguine

  • 1 fresh red chilli

  • 1 large knob of butter

  • extra virgin olive oil

  • 300 g crabmeat

  • 2 bunches asparagus

  • 1 lemon

  • pea shoots or rocket , to serve


  • Cook the pasta in a large pan of boiling salted water according to the packet instructions.
  • Meanwhile, deseed and finely chop the chilli. Melt the butter with a little oil in a frying pan while you bash the fennel seeds using a pestle and mortar till ground.
  • Add the fennel to the pan with the chilli and fry for 1 minute, then add the crab to heat through. Once done, remove from the heat.
  • Using a peeler, shred your asparagus into long thin strips and leave to one side.
  • When the pasta is done, drain, reserving a cup of the pasta water and add the pasta to the frying pan with the crab.
  • Place back on a medium heat, add the asparagus, the zest and juice of the lemon and toss well, adding a little pasta water to loosen.
  • Season to taste, then serve with a drizzle of oil, topped with pea shoots or rocket.