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Crab and Zucchini Linguine

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“From todays local paper The West Australian. Fresh linguine is stressed as essential (usually can be found in the fridge section of the supermarket and only takes a couple of minutes to cook). Times are estimated.”

Ingredients Nutrition

  • 250 g crabmeat (2-3 blue manna crabs)
  • 4 zucchini (small)
  • 14 cup olive oil
  • 1 tablespoon garlic (minced)
  • 2 red chilies (deseeded and finely sliced down the length of the chilli)
  • salt (to taste)
  • pepper (to taste)
  • 500 g fresh linguine
  • 2 tablespoons parsley (roughly chopped)
  • 2 tablespoons lemon juice
  • 1 lemon (cut into wedges, to serve)


  1. Pick through the crab meat to ensure there is no shell.
  2. Finely shred the zucchinis or either coarsely grate them or use a mandolin to slice.
  3. Add the olive oil to a wide pan and add the shredded zucchini and cook for a couple of minutes over a high heat until they collapse but have not coloured.
  4. Add the garlic and chillies and cook for a couple of minutes longer.
  5. Season well with the salt and pepper and fold through the crab meat.
  6. Meanwhile cook the linguine in salted water - this should not take more than 2 minutes.
  7. Lightly drain the linguine and then mix through the crab mixture.
  8. Fold through the parsley and lemon juice and then serve with the lemon wedges.

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