Home About Us Inspiring Recipes Made in Staub Humphrey Munson CRAB LINGUINE BY HUMPHREY MUNSON
CRAB LINGUINE BY HUMPHREY MUNSON This light and fresh pasta dish with crab, tarragon and chilli is fast and easy to make in a STAUB cocotte, perfect for a warm summer evening or a light weekend lunch.

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INGREDIENTS

  • 500g linguine pasta
  • 400g fresh white crab meat (can use tinned if fresh not available)
  • 1/2 red chilli, finely chopped
  • handful of fresh chives, finely chopped
  • handful of fresh tarragon, finely chopped
  • juice of 1 lemon
  • sea salt and black pepper to taste

HOW TO MAKE IT

  1. Use a 24cm STAUB cocotte (the White Truffle colour is used here), boil the water and add a pinch of salt. Add the linguine pasta and cook according to packet instructions.
  2. Once the pasta is cooked, drain and add the crab, tarragon, chives, chilli and season with salt and pepper. You can drizzle a little extra virgin olive oil and maybe add a little parmesan if desired. That’s it!