Monday 20 May 2024


I have spent quite some time trying to make the perfect crab pasta and have tried a dozen recipes on my quest.

This spicy crab pasta with Aleppo chilli, plum tomatoes, samphire, smoked garlic and tarragon is HANDS DOWN the best crab pasta I have had EVER and I am so excited to share this recipe with you! 

Smoked garlic truly elevates this dish into something extraordinary so is definitely worth seeking out - I get mine at Borough Market!



  • 1 White onion finely diced
  • 4 smoked garlic cloves, finely chopped
  • 200g plum tomatoes tomatoes halved
  • 1 Heaped Tsp fennel seeds
  • 2 Teaspoons of Aleppo chilli
  • 1 Lemon
  • 100g fresh white crab meat
  • 100g brown crab meat
  • 150g samphire
  • Handful of tarragon chopped
  • 500g Linguini
  • Fry the onion and garlic in lots of olive oil on a low heat with a generous pinch of salt until sweet and tender.
  • Next add the fennel and Aleppo pepper and fry for a few minutes to infuse the oil. 
  • Then add the tomatoes and cook until they collapse and turn into a thick sauce. 
  • At this stage start the pasta while the tomatoes are cooking.
  • When the tomato is ready and the pasta is nearly there, turn off the heat and add the crab and samphire. Mix in, then grate in the lemon zest and add a few tablespoons of pasta water to loosen the sauce. 
  • Add the al dente pasta and toss to combine.
  • Add a few more splashes of pasta water to get the right consistency. It wants to be silky and coating the pasta well. 
  • Squeeze in the lemon juice, mix again and give it a taste. It will probably need a bit more lemon juice and a generous pinch of salt. 
  • Chuck in the tarragon, mix again and serve with a drizzle of olive oil and sprinkling of herb.
  • ENJOY!

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