Crab Linguine

Super Simple Crab Linguine (with a side order of pasta and cheese).

We’ve just returned from a much needed break from Fit School, projects and Epping.

It’s great to get a little head space.

A break away, somewhere new, allows time for perspective and also time to just be.

I confess we’re not massive ‘do-ers’ on family holidays. As in, we don’t really enjoy doing and seeing #allthestuff or packing out the schedule. We prefer to be. For us, the space between the stuff is when holiday magic happens. Colouring with the kids. Discovering your 4-year-old can beat you Dobble and you can beat your parents at Rubbycub (on the first attempt).

One of our favourite things on holiday is to find a place famous for a certain food or to try a local speciality. We will never forget the fish and fresh tuna from Hawaii; the smell of the spices in India that went into the best fish curry and kerala rose rice; or the delicious sausage galettes from the markets in Malestroit, Brittany.

I knew when we booked for North Norfolk that (having tried both before over 10 years ago) I could find two foodie things:

  1. Cromer Crab; and
  2. The most delicious smoked fish at The Smokehouse in Cley.

Sadly the weather wasn’t on the side of the crabbing but we did manage a light crab lunch on Easter Sunday and I whizzed up the most delicious Crab Linguine when we returned from holidays. It’s a restaurant classic but here’s my store cupboard version (you could use fresh versions of all but this was rustled up in the  middle of a pile of laundry).

Crab Linguine

Ingredients (serves 2 as a main, or 4 as a starter):

  • One small/medium fresh, undressed crab (brown and white meat)
  • Linguine
  • Olive oil
  • Granulated garlic
  • Chilli flakes
  • Salt/pepper
  • White wine (splash of)
  • Squeeze of lemon


  1. Cook the pasta according to instructions. Reserve a little of the cooking water. If making a bit ahead toss the pasta in some olive oil to keep from sticking. *I made our pasta in advance and the kids had some plain as part of a mezze meal with ham, cheese and salad.
  2. Gently heat some olive oil in a medium pan. Add garlic and chilli flakes and cook on a medium heat until fragrant.
  3. Add a splash of white wine and cook to reduce. The mixture should all be quite bubbly now.
  4. Add the brown meat from the crab and turn off the heat. Stir in until you have a sort of sauce like consistency.
  5. Mix the white crab meat with olive oil, salt and pepper to the cooked pasta.
  6. Then stir in the brown meat seasoned sauce.
  7. Serve with rocket.


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