Angela Hartnett’s Squid Ink with Crab and Chilli Linguine

The UK's most dynamic female chef thinks crab is an underrated ingredient. Here she shares her recipe for a tasty main course.




  • 320g dried linguine
  • 2 tbsp olive oil
  • 1 clove of garlic,
  • 4 spring onions,
  • ½ tsp finely chopped
  • fresh red chilli pepper
  • 300g picked fresh white
  • crab meat
  • 25ml dry white wine
  • 1 tbsp chopped fresh
  • flat-leaf parsley
  • Salt and black pepper


Step 1: Bring a large pan of salted water to the boil and cook the linguine for 7–8 minutes, or according to packet instructions, until al dente.

Step 2: Meanwhile, heat the olive oil in a large, deep frying pan and add the garlic, spring onions and chilli pepper. Fry lightly without colouring for 1 minute. Stir in the crab meat and heat through for another minute.

Step 3: Add the wine to the pan and allow to bubble and reduce completely.

Step 4: Drain the linguine and add to the crab mixture. Stir in the parsley and toss everything together to coat evenly. Season to taste and serve immediately.

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