Recipe: Crab Linguine

Crabs Ahoy!

Seafood lovers will be storming the island of Atløy on the 23rd of July for the annual Krabbefestival. Volunteers catch and prepare about 6,500 pounds of crabs for an all-you-can-eat feast!

Here is a fantastic recipe from, which produces four servings.

Crab Linguine

300 g crab meat (10.5 oz.)
450 g linguine (1 lb.)
1 red onion
1.5 cloves of garlic
1.5 chili, mild
3 Tbsp. olive oil
large handful flat-leaf parsley leaves, very finely chopped
salt and pepper

Heat the olive oil in a frying pan and gently sweat the onion for 10 minutes until it is soft and translucent. Add the garlic, and chili if using, and fry for a further minute or two. Remove pan from heat. Add the parsley and crab meat and stir well to mix. Season to taste with a little salt and freshly ground black pepper.

While the onion is softening, cook the pasta until al dente in a large saucepan of salted boiling water. This will take 9-12 minutes. Drain, reserving a couple of tablespoons of cooking water, and toss in the crab sauce. Add a little of the cooking water to loosen it up a little and serve immediately.

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