Name: Linguine with crab & zucchini flowers
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 1
Ingredients: 400g linguine; 80ml olive oil; 2 garlic cloves, finely chopped; 16 zucchini flowers with baby zucchini attached (see note), zucchini shaved into thin ribbons with a peeler; 1 small red chilli, seeds removed, finely chopped; 300g fresh crab meat (see note); 50g pine nut; Zest and juice of 1 lemon; 40g parmesan; 125.00 ml roughly chopped flat-leaf parsley leaves

Linguine with crab & zucchini flowers

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Prep Time:
10 minutes

Cook Time:
13 minutes

Total Time:
23 minutes

Indulge in exquisite linguine with zucchini flowers and succulent crab.

Ingredients:

400g linguine
80ml olive oil
2 garlic cloves, finely chopped
16 zucchini flowers with baby zucchini attached (see note), zucchini shaved into thin ribbons with a peeler
1 small red chilli, seeds removed, finely chopped
300g fresh crab meat (see note)
50g pine nut
Zest and juice of 1 lemon
40g parmesan
125.00 ml roughly chopped flat-leaf parsley leaves

Instructions:

Prepare the pasta as directed on the package. Drain the pasta, saving 1/2 cup (125ml) of cooking water.
Heat oil in a large saucepan over medium heat. Cook garlic, zucchini flowers, zucchini ribbons, and chili, stirring for 1-2 minutes until slightly softened. Add crab, pine nuts, and lemon zest. Stir for 1 minute. Add pasta, reserved cooking water, lemon juice, parmesan, and parsley. Toss to combine. Season with salt and pepper, then serve in bowls with extra parmesan on top, if desired.

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