Nothing beats a chilli and seafood summer pasta. Add crab, garlic, lemon and fresh parsley, and this quick and easy classic is sure to become a family dinner favourite. Images and text from Australian Food by the late Bill Granger (Murdoch Books, $49.99). Photography by Mikkel Vang.

What you need to know before you start

This dish comes together in just 20 minutes, making it the perfect choice for a speedy weeknight dinner or no-fuss lazy lunch on the weekend. There’s no need for special equipment – all you need is a sharp knife to chop the eschalot, chillies and garlic, and a large frypan for everything to come together. 

The recipe requires crab meat, however there are a number of different options available. Feel free to use crab available in a can or frozen crab meat, or you can go all out and extract the meat from a whole crab yourself. If you’re choosing the latter, you’ll need additional equipment, like scissors and crab-claw crackers. 

Why is this the best crab and chilli linguine recipe?

Created by the late Bill Granger, this simple crab pasta recipe is simple but still brimming with flavour. A creamy, luscious sauce coats each strand of linguine, while the succulent crab meat pairs beautifully with finely chopped chilli and a bright burst of lemon juice. It’s the perfect summer recipe that heroes fresh ingredients.

What ingredients you’ll need 

Linguine: Linguine is the ideal choice to complement the delicate textures of crab, while its long shape means the sauce clings beautifully to each strand. If you prefer, you can use other pasta shapes like spaghetti, fettuccine or bucatini. 

Olive oil: Olive oil imparts a subtle fruitiness, richness and smoothness to the sauce. 

Unsalted butter: When emulsified with olive oil and pasta water, butter helps add richness, body and a slightly nutty flavour to the sauce. 

Eschalots: Eschalots have a gentle, sweet flavour that adds complexity and depth to the dish.

Garlic cloves: When fried, garlic mellows and develops a rich and nutty sweetness to enhance the overall flavour of the dish.

Long red chillies: Chilli adds a pleasant spice kick that contrasts with the sweetness of the crab.

Spanner crab meat: Spanner crab is known for its natural sweetness, mild aroma and brininess that complements the flavours of chilli, lemon and garlic. Whichever type of crab meat you opt for, look for crab pieces that are still chunky. Crab meat that’s flaked into small pieces will still bring great flavour to the dish, but you'll miss out on the pleasure of biting into nice chunks of crab. Large chunks of crab meat will also look more appeaking when served up on the plate. 

Lemon: Both the juice and zest of the lemon introduce a bright, tangy acidity that cuts through the richness of the crab and the sauce.

Flat-leaf parsley: Parsley brings a bright, herbaceous freshness to lighten the overall flavour profile. 

Chilli flakes: Chilli flakes are sprinkled over the final dish for a final hint of heat. 

How do you prepare crab for a crab and chilli linguine? 

If you’re choosing to remove crab meat from a crab, this involves a number of steps to ensure you’re getting as much flesh as possible while avoiding shell fragments. 

If the crab isn’t already cooked, boil it in a pot of water for about 10-15 minutes, depending on the size. Twist off the legs and claws, break the shells with a claw cracker and use a fork to extract the meat. Carefully and meticulously repeat this process all over the body of the crab, being careful to avoid small shell fragments. Once the crab has been picked clean, place the flesh into a clean bowl until you’re ready to cook. 

How to store leftover crab and chilli linguine 

This crab and chilli linguine recipe is best served fresh, however you can keep leftovers if you prefer. Store in an airtight container in the fridge for no more than a few days. Reheat gently in the pan with a splash of water. 

What to serve with crab and chilli linguine

Keep the flavours simple and bright with this crab and chilli linguine and serve it with cracked pepper, chilli flakes, parsley and a generous zest of lemon. Pair it alongside a fresh tomato salad to complete the ultimate feast.  

Drink pairings for crab and chilli linguine

White wine and sparkling wines are a natural pairing for a bright dish like this crab and chilli linguine. Opt for acidic and crisp sauvignon blanc or pinot grigio, or a light and sweet prosecco. Fruity cocktails like mojito or a classic gin & tonic also work well.

If you love Bill Granger’s crab and chilli linguine recipe, try this 

Seafood and pasta make the perfect union. Now that you’ve tried Bill Granger’s crab linguine, we know you’ll love these other favourites:

• Spaghetti with fish trim ‘nduja
• Yiayia Lily's xtapodomakaronada (octopus pasta) from Corfu
• Confit cherry tomato and garlic prawn pasta with a basil pangrattato