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Crab Linguine by Karen D'Rozario

Crab Linguine by Karen D'Rozario

1 large-ish onion
1 large-ish shallot
Chopped sun dried tomatoes, about 2 to 3 tablespoons
Chopped salted (tinned) anchovies, about 6 - 8 depending how much you like anchovies
Pine nuts, chuck in however many you like
Juice of one lemon
1 teaspoon white wine vinegar, or a bit more, if you fancy
150 -200g samphire , depending how much you want to add
350- 400g crab meat depending on how much you want to add, substitute with tinned sardines if no crab meat
Enough dried linguine or any dried pasta you like, to serve 4 hungry people


1. Dice onion and shallot, fry with chopped sundried tomatoes and chopped anchovies on a medium heat. When onions and shallots are turning translucent, add pine nuts

2. Add white wine vinegar, stir, switch off, set to one side   

3. Boil pasta (linguine or spaghetti) for 8- 10 min until al dente. Switch off heat, throw in the samphire. Wait a minute, drain the water.

4. Add the fried mixture to the pasta, squash juice of one lemon over it.

5. Add the crabmeat (which does not need to be cooked). If you wish, just gently heat the pasta with crabmeat for a short while, while mixing all the ingredients in. Add a bit of olive oil. Season to taste.


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  • Alberto Llaguno