Quick & Easy Lemon and Crab Fettuccine is quite a straightforward recipe; spaghetti or fettuccine tossed with dressed
crabmeat, chilli, crushed garlic and lemon zest. When done right, this is one of the year’s great seasonal recipes. This looks, smells, and tastes like a cool, sunny spring day.
I use dry pasta, but you can use refrigerated fettuccine to make this recipe even faster. Comforting, easy and versatile, pasta is the ultimate crowd-pleaser. Whether it’s a rich, slow-cooked ragù on a cold winter’s day or a bright, fresh-flavoured dish to enjoy in the sun, make the most of this amazing store cupboard (or beautifully homemade) ingredient.
Quick & Easy Lemon and Crab Fettuccine is a classic pasta dish made with crab, chilli, crushed garlic and it’s absolutely delicious. Try to buy the best ingredients you can, as that’s what really helps to make this dish amazing.
When it comes to the type of pasta, you can make this with fettuccine, spaghetti or linguine, but I’ve been told by Italian mammas (who I don’t argue with!) that fettuccine is the original, so that’s what I’m using in this recipe. Before you start cooking, it’s important to get yourself a very large pan, or use a high-sided roasting tray so you can give the pasta a good toss.
Bring a saucepan of salted water to the boil.
Add the fettuccine to the pan, stir well and boil rapidly for about 10 minutes.
Meanwhile, combine the dressed crabmeat, chilli, crushed garlic and lemon zest in a bowl.
Stir the olive oil into the mixture, and season well with salt and pepper.
Mix well with a fork to flake the crab meat.
Drain the cooked pasta and return it to the saucepan.
Add the crab mixture, basil leaves and lemon juice, and stir well to combine.
Drizzle with a little extra olive oil, if desired. Taste and add extra lemon juice if you think it needs it. Serve immediately.
Ingredients
Directions
Bring a saucepan of salted water to the boil.
Add the fettuccine to the pan, stir well and boil rapidly for about 10 minutes.
Meanwhile, combine the dressed crabmeat, chilli, crushed garlic and lemon zest in a bowl.
Stir the olive oil into the mixture, and season well with salt and pepper.
Mix well with a fork to flake the crab meat.
Drain the cooked pasta and return it to the saucepan.
Add the crab mixture, basil leaves and lemon juice, and stir well to combine.
Drizzle with a little extra olive oil, if desired. Taste and add extra lemon juice if you think it needs it. Serve immediately.
Notes
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