Gordon Ramsay Crab linguine Recipe

This Gordon Ramsay Crab Linguine Recipe is a simple and vibrant recipe, which is made with fresh crab meat and red chilies. It’s the perfect weeknight dinner, ready in about 20 minutes.

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Gordon Ramsay Crab Linguine Recipe Ingredients

• 300g linguine
• 3 tbsp olive oil
• 1 garlic clove, crushed
• 1–2 red chilies, thinly sliced
• 145g crab meat, drained and dried
• 15g fresh parsley, chopped
• 1 lemon (zest + juice)
• Salt (for pasta water)

How To Make Gordon Ramsay Crab Linguine Recipe

1. Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the linguine and cook until al dente, typically 8–9 minutes. Before draining, reserve at least 1 cup of the starchy pasta water.
2. Infuse the Oil: While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the crushed garlic and sliced chilies and fry for about 30 seconds until fragrant. Be careful not to let them burn.
3. Combine Pasta and Oil: Drain the cooked linguine and add it directly to the pan with the infused oil. Use tongs to toss the pasta thoroughly, coating every strand.
4. Add Final Ingredients: Remove the pan from the heat. Add the crab meat, chopped parsley, and lemon zest. Toss gently to combine, allowing the residual heat to warm the crab through without cooking it further.
5. Create the Sauce: Add a splash of the reserved pasta water to the pan to loosen the ingredients and create a light sauce. Squeeze in lemon juice to taste.
6. Serve Immediately: Toss everything together one last time and serve hot, garnished with a little extra lemon zest or fresh parsley if desired.

Recipe Tips

• Why is pasta water so important? The starchy pasta water is the key to creating a silky, emulsified sauce that clings to the pasta. Always save more than you think you’ll need, as the sauce can tighten and dry out as it sits.
• How do you get the most out of a lemon? Always zest the lemon before you cut it and juice it. A zested lemon is much more difficult and slippery to handle.
• How do you prevent bitter chili and garlic? Infusing the oil with chili and garlic happens very quickly. Keep the heat moderate and don’t leave them in the hot oil for too long, or they will burn and turn bitter, ruining the delicate flavor of the dish.
• What’s the best tool for tossing pasta? Tongs are superior to spoons for this task. They allow you to lift and turn the pasta, coating it evenly in the sauce, and give you a better feel for the texture and consistency.

What To Serve With Crab Linguine

This dish is light, fresh, and stands well on its own. It doesn’t need heavy sides, but it pairs beautifully with:

• A simple arugula salad with a light vinaigrette
• A slice of crusty garlic bread for mopping up the sauce
• A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc

How To Store Crab Linguine

• Best Eaten Fresh: This dish is best enjoyed immediately. Storing and reheating is not recommended as the delicate crab meat can become tough and the pasta can get mushy.

Crab Linguine Nutrition Facts

• Calories: 560 kcal
• Protein: 25g
• Fat: 18g
• Carbohydrates: 75g
• Sodium: 350mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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