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Crab, chilli and cherry tomato linguine-recipe


Crab, chilli and cherry tomato linguine-recipe

Crab, chilli and  cherry  tomato linguine-recipe
Crab, chilli and cherry tomato linguine-recipe

Let’s talk about pasta: linguine, fettuccine, and bucatini.

There are about 400 different pasta shapes in the world and though there are more of the short variety, long pastas are still incredibly popular and numerous. For this article, we want to focus on the long pastas you are most familiar with, such as spaghetti, linguine, fettuccine, and bucatini.

The pastas mentioned above appear in the most popular Italian recipes. Think about classic preparations like carbonara, alfredo, and marinara—all of those dishes that we eat with delicious enthusiasm are all typically paired with long pastas.

And there’s a culinary reason for these pairings. Long pastas work well with any sauce that is oil, cream, or tomato-based, and on the thinner side, as those sauces can evenly coat the long pasta strands. Conversely, short tube pastas match better with chunkier and cheesy sauces, as those elements can fill the nooks and crannies with flavor.


You know it and you love it. Spaghetti, which translates to small strings, is perhaps the most widely known and utilized long pasta. Long, thin, solid, and cylindrical, spaghetti is equally at home with traditional and nontraditional Italian preparations. It’s perhaps best known as the titular pasta in the hall of fame dish, spaghetti and meatballs.

This Italian restaurant and Sunday meal mainstay consists of a full plate of swirling spaghetti swimming in bright, red marinara sauce and joined by no less than two mountainous meatballs. Of course, spaghetti can be paired with any sauce that deftly adheres to long-strand pasta—this includes cacio e pepe, aglio e olio, and carbonara.

Try this recipe King prawn, cherry tomato and rocket spaghetti-recipe


Linguine is like if each spaghetti strand was flattened by the world’s smallest steamroller. These small tongues, as translated, are most adept at lapping up oil-based sauces with finely chopped herbs, and tiny dots of pepper. Probably associated most famously with white clam sauce (vongole), linguine actually holds onto sauces better than spaghetti due to its flat curvature. This curious attribute grants linguine an overall better eating experience in that it carries more flavor into each bite. Besides white clam sauce, linguine works best with pesto and any dish that includes small, delicate bits of seafood.


Who’s the flattest pasta of them all? It’s probably the ribbon-like fettuccine, but we’d have to get back to you on that. More broad than linguine, but not nearly as expansive as pappardelle, fettuccine will always be inextricably linked to alfredo sauce, the original recipe of which only boasts three ingredients: butter, Parmigiano Reggiano, and the pasta itself. Those components of alfredo style are gently combined until it reaches a rich, silky texture that warms and comforts the eater from top to bottom. More Italian-Americanized takes on fettuccine alfredo see the addition of cream to the recipe, which can help stretch the meal to feed more mouths, but can  sometimes serve to dampen the dish’s lavishness.


To the untrained eye—or the eye that is too hungry to inspect its food—bucatini might be mistaken for ordinary spaghetti. But moving in a little closer to your food, you’ll notice that it’s a bit thicker. And if you get even closer to that piping hot plate of pasta, you’ll see a teeny tiny hole excavated through the entire length of the strand. That hole is what makes bucatini the “super spaghetti” as it enables the pasta to not only get coated with sauce, but filled as well. It’s the best feature of short tube pastas expressed in the long noodle format. Bucatini works best with a butter-infused tomato sauce or amatriciana, a tomato-based sauce with spicy red pepper and a rich luxuriousness from guanciale. Be sure to manage your craving for bucatini, at least until the recent shortage is solved.


Crab, chilli and cherry tomato linguine-recipe
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5 from 1 vote

Crab, chilli and cherry tomato linguine

tomato linguine
Crab is an excellent source of vitamin B12, zinc, potassium and protein.
Course Dinner, Main Course
Cuisine Europe, Italian
Keyword Mediterranean, pasta
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4 serves
Calories 439kcal


  • 400 g linguine or spaghetti

  • 2 tbsp Olive Oil
  • 200 g fresh white and brown crab meat (available in most supermarkets)

  • 1 juice 1 lemon

  • 2 red chillies,
  • very finely chopped

    large handful cherry tomatoes,

  • large handful parsley, leaves roughly



  • Cook the pasta according to the pack instructions. When done, drain it and coat
    in half the olive oi
  • Put the pasta back in the pan with all the other ingredients and season well,
  • Serve with an extra glug of olive oil on each portion



Per serving: 439 calories, Sg fat
(1g saturated), 76g carbohydrate
Use fresh mussels or clams, cooked in a hot, lidded pan with a splash of water for 2 to 3 minutes until their shells have opened* Discard any broken or unopened ones. Prawns
work well too*

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