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15 minutes
15 minutes
30 minutes
- 375g linguine
- 3 garlic cloves, crushed
- 1 long red chilli, thinly sliced
- 227g tub fresh crab meat (see note)
- 125.00 ml cooking cream
- 65.63 gm lemon juice
- 82.50 ml finely chopped fresh basil leaves
- 82.50 ml finely chopped fresh flat-leaf parsley leaves
- Lemon wedges, to serve
- Boil pasta in a generous amount of salted water according to package instructions until al dente. Save 1/2 cup of pasta cooking water before draining.
- In a large saucepan over high heat, heat oil. Add garlic and chili and cook for 1 minute until fragrant. Stir in crab, cooking liquid, and cream, then cook for 1 to 2 minutes until heated through. Add pasta, lemon juice, basil, and parsley. Season with salt and pepper. Toss to combine and serve with a wedge of lemon.
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