Crab and Saffron Pasta Recipe | olivemagazine
Feeling fancy? Impress with this sophisticated linguine dish from Pip Spence, flecked with fresh crabmeat, red chilli, lemon zest and saffron
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- a pinch saffron
- 30g unsalted butter
- 2 round shallots finely chopped
- 2 cloves garlic finely chopped
- ½ red chilli deseeded and chopped
- 100g white crabmeat
- 50g brown crabmeat
- 1 lemon zested and juiced
- 175g linguine
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