Full of freshness and zing, Clodagh's take on a fish and pasta main for summer


  • 600 g (1.25 lb) linguini
  • olive oil, for frying
  • 1 scallion (spring onion), finely sliced
  • 1 red chili, finely chopped
  • 300 g (10.5 oz) cooked crab meat
  • grated zest and juice of 1 lemon
  • sea salt & freshly ground black pepper
  • bunch of fresh coriander, roughly chopped


  • Put the linguini in a large saucepan of salted boiling water. Stir for a minute, leave to cook for a further 5 minutes, and then drain.
  • Meanwhile, place a large frying pan over a medium heat and pour in a dollop of olive oil. Stir in the scallions and chili, and leave to simmer for 3 minutes.
  • Tip in the cooked crab into the pan with the chili and scallions.
  • Pour over the lemon juice, stir and let cook for 2-3 minutes. Fold in the linguini.
  • Season with salt and freshly ground black pepper and transfer to a serving dish.
  • Sprinkle the lemon zest and fresh coriander over the dish before serving.
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