Angelakis Weekly Seafood Specials



Crab: Linguine al Granchio

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(16 votes, average 2.81 out of 5)

With compliments of Martin Minear of Europa at the Bay, Glenelg


You Need: (Serves 4)

  • 400g uncooked or cooked crab meat (substitute: prawn meat, scallops, bug meat)
  • 500g linguine
  • 50g butter
  • 2 cloves garlic, thinly sliced
  • 1-2 red birdseye chillies, thinly sliced
  • sea salt and cracked black pepper, to taste
  • 100ml brandy or cognac
  • 100ml thickened cream
  • 300ml napoletana sauce
  • 2 tablespoons flat-leaf parsley, coarsley chopped



Cook the linguine according to packet instructions. Cover to keep warm and set aside.

Heat the butter in a deep frying pan and add the garlic, chilli, salt and pepper and fry until transparent. Add the crab meat and, if uncooked, cook about 5 minutes. If you're using cooked crab meat, just warm it through.

Add the brandy and 'flame off' by setting the alcohol alight with a match, then add the cream and bring to the boil.

Lower the heat and add the napoletana sauce and cook for a further 5 minutes until reduced to a loose consistency. Add the parsley and linguine and mix well for about 30 seconds (until the sauce absorbs).

Serve whilst hot with a green salad.