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James Martin’s Spicy Crab Linguine


A fiery crab pasta dish that’s perfect for mid-week dinners

James Martin’s Spicy Crab Linguine

Serves 4
Preparation time: 30 minutes

200g cooked linguini pasta
300ml fresh chicken stock
400g fresh white and dark crab meat
200ml double cream
1 stick lemon grass, smashed
15g flat leaf parsley and coriander
2 shallots, peeled and finely chopped
2 garlic cloves, peeled and crushed
25g butter
2 green chillies
2 kaffir lime leaves
A pinch of curry powder
1tbsp Thai green curry paste
A good pinch saffron
1 fresh lime
Olive oil
Salt and pepper to season


How to make:
• Put the garlic, shallots and butter in a thick-based pan over a medium heat and sweat for about a minute
• Add the chillies, lime leaves, curry paste, lemongrass and curry powder and cook for 2-3 minutes
• Add the white wine and reduce by half
• Pour in the chicken stock and bring to the boil, then reduce the heat and cook for 4-5 minutes
• Now add the saffron and allow to infuse for 2-3 minutes
• Stir in the cream and bring back to the boil
• Remove from heat and take out the lemongrass
• Stir in the crab meat
• Season with salt and pepper and place back on heat
• Add the cooked pasta and allow to cook for 2-3 minutes
• Finally, add the juice of the lime and the chopped herbs before removing from the heat to serve.