Chef's Special with The Black Boy, Headington

Crab & chilli linguine

Crab & chilli linguine

First published in Food Reviews

One of our best sellers on our a la carte menu at the moment.


* 15g olive oil
* 10g chopped red chillies (if you like it with less of a kick, remove the seeds, and don't forget to wash your hands after. Ouch, otherwise)
* 40g diced red onions
* 80g Blue Swimmer crab
* 70g white wine
* 100g whipping cream
* 20g chopped coriander
* 200g linguine pasta


Place the linguine in a pan of boiling, salted water with a little bit of olive oil to prevent it sticking together.

In a large sauté pan add the olive oil, chillies and red onion.

Sweat for about three minutes.

Add the white wine and reduce by three-quarters then add the whipping cream and boil for about three minutes.

Add the chopped coriander and the cooked linguine pasta. Cook for a further two to three minutess until hot.

Season to taste, place into a large bowl, and serve. Place a lime wedge and shaved parmesan to garnish.

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