Chili Crab Linguine


4 tbsp olive oil
1 small red chili, deseeded and chopped
400g crab meat
Cherry tomatoes
Jar of passata
50ml cream (optional)
200g San Remo linguine
Handful parsley roughly chopped for garnish


Cook pasta in salted, boiling water for ten minutes. Drain, and place aside.

Heat oil in a large frying pan and cook the chili for 1-2 minutes, or until fragrant.

Add passata, cherry tomatoes, and crab meat into the pan and stir. Wait for the crab to be cooked, then stir through the cream.

Add pasta to the pan and stir through the sauce. Garnish with parsley, salt, and pepper as desired.


Are you game to try the two Michaels’ Chili Crab Linguine? Check out the recipe here, or watch the video!