Crab Linguine with
Parsley and Chilli

Kingfisher Jumbo Crab Meat

145g (DW 105g)

Crab Linguine with
Parsley and Chilli


  • 275g Kingfisher Jumbo Crab Meat
  • 450g of dried linguine of spaghetti, cooked according to packet
  • 3 medium tomatoes, skinned, seeded and chopped
  • 1 tablespoon chopped parsley
  • 1 ½ tablespoons of lemon juice
  • 50ml extra virgin olive oil
  • A pinch of dried chilli flakes
  • 1 garlic clove, finely chopped
  • ½ red pepper, chopped (to serve)


  • Cook the pasta in a large pan of boiling salted water (according to packet).
  • Meanwhile, put the tomatoes, Kingfisher crab meat, parsley, lemon juice, olive oil, chilli and garlic into another pan and warm through over a gentle heat. Season to taste.
  • Drain the pasta, return to the pan with the sauce and briefly toss together.
  • To serve, slice half of 1 fresh red pepper into thin strips and sprinkle on top (optional).