Norwegian Crab, red onion & parsley linguine

Norwegian Crab, red onion & parsley linguine

So quick and easy, this delicious pasta dish can be made with succulent prawns instead of crab if you prefer. The red chilli is optional to spice it up, simply leave it out if you are serving to heat-shy adults or children.

Difficulty Very easy
Give your rating

Ingredients

Number of servings

Procedure

  • Heat the olive oil in a frying pan and gently sweat the onion for 10 minutes until it is soft and translucent. Add the garlic, and chilli if using, and fry for a further minute or two. Add the parsley and crab meat and stir well to mix. Season to taste with a little salt and freshly ground black pepper.
     

  • Whilst the onion is softening, cook the pasta until al dente in a large saucepan of salted boiling water. This will take 9-12 minutes, be guided by the instructions on the packet. Drain, reserving a couple of tablespoons of cooking water, and toss in the crab sauce. Add a little of the cooking water to loosen it up a little and serve immediately.