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  • Olive Magazine

    3 WAYS WITH PASTA

    Sep 02, 2020 3 minutes
    Recipes PIP SPENCE
    Photographs FAITH MASON

    Crab and saffron linguine

    20 MINUTES | SERVES 2 | EASY

    saffron a pinch
    unsalted butter 30g
    shallots 2 round, finely chopped
    garlic 2 cloves, finely chopped
    red chilli ½, deseeded and chopped
    white crabmeat 100g
    brown crabmeat 50g
    lemon 1, zested and juiced
    linguine 175g

    • Put the saffron in a cup and pour over 3 tbsp of just-boiled water, then set aside to infuse. Melt the butter in a frying

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