Crab Linguine with chilli and watercress


  • 2 cloves garlic
  • 1 scant tablespoon Maldon salt
  • 1 large red chilli
  • 200 grams white crab meat
  • 100 grams brown crab meat
  • 125 ml extra virgin olive oil
  • zest and juice of 1 lemon
  • 500 grams linguine
  • 1 handful fresh parsley (chopped)
  • 1 handful watercress (roughly torn)


  1. Put a large pan of water on to boil for the pasta.
  2. In a large pestle and mortar pulverise the peeled garlic cloves with the salt, so that it makes a smooth paste. Then add the chopped and seeded chilli and crush again until you have a gloriously red-tinged mixture. Tip in the crab meat, breaking it up gently with a fork, and pour in the oil. Zest the lemon into the mortar and then add the juice.
  3. Using a fork, beat well to mix, and then you are ready to cook your pasta. So do so, and then drain the pasta and tip into a warmed serving bowl. Immediately pour over the crab sauce and toss the pasta about in it, then throw in the parsley and watercress and toss again.