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Crab and chilli linguine edit
Harry Weir and Brian Clarke

Chilli and crab linguine

This gorgeous recipe comes from the team at James St in Belfast.

Serving: 4
Difficulty: Medium


  • 2 chillies
  • 1 clove garlic
  • 120ml white wine
  • 2 tablespoon white wine vinegar
  • 200ml cream
  • 100g white crab meat
  • 25g brown crabmeat
  • 100g Parmesan
  • Lemon

For the pasta:

  • 500g ‘00’ flour
  • 2g salt
  • 3 whole eggs
  • 6 egg yolks
  • 2 teaspoons olive oil
  • 2 teaspoons milk
  • 1 pinch saffron


  1. To make the pasta, sieve flour and salt onto a clean work surface. Mix all other ingredients in a bowl. Make a well in the middle of the flour and slowly knead in wet ingredients until smooth and pliable. Rest in the fridge for one hour. Roll out on a pasta machine until you reach the number one setting.
  2. Wash, slice and deseed the chillies and finely chop. Place in a pan with oil and fry.
  3. Finely chop the garlic and add. Add in the white wine and white wine vinegar and reduce by half.
  4. Add cream and crab meat and mix with the pasta and stir together. Add in the Parmesan and serve with a wedge of lemon.

Click here for more pasta recipes.


For a bit of texture, top with breadcrumbs toasted in clarified butter or olive oil.