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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.”
READY IN:
20mins
SERVES:
4
UNITS:
US

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)

Directions

  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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