Olive Magazine


Crab and saffron linguine


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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