Chili Crab Meat Linguine with Watercress


  • Linguine (500 grams / 1 lb)
  • Crab Meat (300 grams / 1/3 lb)
  • Garlic (2 cloves)
  • Red Chili (2-3 based on spice preference)
  • Lemon (1)
  • Parsley (1 handful chopped)
  • Watercress (1 handful roughly torn)
  • Salt (To Taste)
  • Olive Oil (125 ml/ 4 oz)
I kept some of the crab meat mixture aside and served it with garlic bread.


Put a large pot of water to boil for the pasta.

In a pestle and mortar, crush the peeled garlic with salt so that it makes a fine paste and then add the chopped red chilies and grind again till you have a nice red mixture. Add the crab meat and using a fork break it gently and then pour in the olive oil. Zest the lemon into the mortar and then add the lemon juice and mix it all well.

Add the pasta to the boiling water and cook as per instructions on the box and then drain the pasta and move it into a large serving bowl. Add the crab mixture, parsley and watercress and toss the pasta about it.

For garlic bread, use the French baguette and cut into half inch slices, place it on a baking tray. Cut a garlic into half and rub both sides of the bread with the garlic. Drizzle some olive oil on both sides of the bread. If you like garlic on your bread finely chop the garlic and toss it over the bread.

In a preheated oven 350oF, bake the bread for 10 mins flipping them half way through.


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