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The Leon young chefs competition

Linguine with Crab & Tomato

Serves: 4   Preparation: 10 minutes   Cooking: 10-12 minutes

  • Dairy free
Age 9 - 12
3 tablespoonsof Olive Oil
2 clovesof Garlic, peeled and finely chopped
1Red Serrano or other medium-hot Chilli, deseeded and sliced into small pieces
8-12Cherry Tomatoes
250gWhite Crabmeat
OR 2170g tins of crab
2 tablespoonsof Dark Crabmeat
1 tablespoonof chopped fresh Parsley
Freshly Ground Black Pepper
Linguine with Crab  Tomato

1. Bring a large pan of salted water up to a rolling boil. Check the cooking time on your pasta pack – we find, normally, for al dente pasta, that it takes a little less time than advertised – and pop in the linguine.

2. Meanwhile, heat 2 tablespoons of olive oil in a large sauté pan over a medium heat. Add the garlic and stir until you can just smell it. Now add the chilli and the tomatoes. Stir until the garlic just begins to colour, now add the white crabmeat or tinned crab. Stir for a moment or two, then add the dark crabmeat and a good pinch of parsley. Season with salt and pepper and stir together well. All in, this should take no more than 5 minutes.

3. If the pasta isn’t quite cooked, set the sauce aside to keep warm. When the linguine’s done, drain it and toss in the remaining tablespoon of olive oil. Stir the crabmeat sauce through the pasta and serve with a sprinkling of parsley and a good grind of black pepper.



We often make this with tinned crab and without the dark crabmeat – it’s quicker and easy. But if you really want to go for it, buy ready-prepared crabmeat – we like the white and dark crabmeat pots from Seafood and Eat It.

The wine or vermouth adds a dimension to this dish, but you can use water instead.

Made by We Are Telescopic