Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Crab and Lemon Linguine with Pangrattato

Bright with a hint of lemon and chilli, this crab & lemon linguine with pangrattato (crispy breadcrumbs) from Ainsley Harriott will be a lovely addition to your summer pasta repertoire.

From the book


This is a quick and easy pasta dish that’s so summery and light. Crab has a lovely delicate flavour that works well with lemon and a hint of chilli. Fresh crabmeat is best, but you can use a packet or even tinned for this recipe if you can’t get hold of any. The zesty breadcrumb topping adds a lovely crispy texture.When you fancy a change you can swap the crab for a tin of good-quality tuna.

Read more Read less


200g dried linguine pasta
3 tbsp extra-virgin olive oil, plus extra for drizzling
2 garlic cloves, finely chopped
1 medium-hot red chilli, de-seeded and finely chopped
30ml dry white wine (optional)
zest and juice of 1 lemon
150g cooked white crabmeat
1 tbsp chopped flat-leaf parsley
sea salt and freshly ground black pepper
For the breadcrumb topping
1 thick slice of day-old bread
zest of ½ lemon
2 tsp olive oil
1 tbsp chopped flat-leaf parsley

Essential kit

You will need: a mini food processor and a deep-sided frying pan.


Preheat the oven to 200°C/180°C fan/gas 6.

First, make the breadcrumb topping. Pulse the slice of bread with the lemon zest in a mini food processor until you have coarse breadcrumbs. Add the olive oil and parsley and pulse once or twice until combined. Season with salt and pepper. Spread out on a baking tray and bake for 7–10 minutes until golden brown and crispy. Remove from the oven and set aside.

Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the packet instructions, until al dente. Drain, reserving a little of the cooking water, and drizzle with olive oil to prevent it sticking.

In a deep-sided frying pan over a low heat, add the extra-virgin olive oil, garlic and chilli and cook for 1 minute until fragrant and starting to sizzle but not brown. Turn up the heat to medium and add the wine (if using) and a squeeze of lemon juice. Allow to bubble for 1 minute then reduce the heat back to low-medium. Stir in the crab meat, 2 tablespoons of the reserved pasta water, the lemon zest and another good squeeze of juice, and season with salt and pepper to taste. Cook gently for a minute until the crab is warmed through. Tip in the pasta and toss over the gentle heat until well coated in the sauce, adding a little more reserved pasta water if needed. Stir through the parsley and check for seasoning. Serve immediately, drizzled with extra virgin olive oil and topped with the crispy breadcrumbs.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week