Jamie Oliver

Asparagus & crab linguine

Asparagus & crab linguine

Serves 4–6
Cooks In20 minutes
DifficultySuper easy
Nutrition per serving
  • Calories 333 17%
  • Fat 11.8g 17%
  • Saturates 3.7g 19%
  • Sugars 2.9g 3%
  • Protein 24.1g 48%
  • Carbs 32.7g 13%
Of an adult's reference intake
Recipe From

Jamie Magazine

By Georgina Hayden
Tap For Method


  • 500 g dried linguine
  • 1 fresh red chilli
  • 1 large knob of butter
  • extra virgin olive oil
  • ½ teaspoon fennel seeds
  • 300 g crabmeat , from sustainable sources
  • 2 bunches of asparagus
  • 1 lemon
  • pea shoots or rocket , to serve
Tap For Method
Recipe From

Jamie Magazine

By Georgina Hayden
Tap For Ingredients


  1. Cook the pasta in a large pan of boiling salted water according to the packet instructions.
  2. Meanwhile, deseed and finely chop the chilli. Melt the butter with a little oil in a frying pan while you bash the fennel seeds using a pestle and mortar till ground.
  3. Add the fennel to the pan with the chilli and fry for 1 minute, then add the crab to heat through. Once done, remove from the heat.
  4. Using a peeler, shred your asparagus into long thin strips and leave to one side.
  5. When the pasta is done, drain, reserving a cup of the pasta water and add the pasta to the frying pan with the crab.
  6. Place back on a medium heat, add the asparagus, the zest and juice of the lemon and toss well, adding a little pasta water to loosen.
  7. Season to taste, then serve with a drizzle of oil, topped with pea shoots or rocket.


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