I was standing barefoot in my kitchen, the window cracked open just enough to let in that early-spring chill, and I swear the sun hit the asparagus on my counter like it was posing for a painting. I hadn’t planned dinner — classic — but I had a half-used tub of crabmeat in the fridge and a serious craving for something that felt indulgent without tipping me into a full food coma. That’s where this came from.
Honestly? It’s one of those “accidentally impressive” meals. The kind where it’s just pasta and a few pantry bits, but by the time you sit down with a glass of white and your fork swirls up lemony, buttery linguine tangled with crab and ribbons of asparagus… it feels like you’ve done something way more elegant than you meant to. Which is always a win in my book.
I didn’t even bother to plate it fancy. I tossed it all in a bowl, added a little rocket for drama, and was halfway through the second bite before I realized — yeah, this needs to be written down. Right now.
Why You’ll Love It
- It’s stupidly fast — we’re talking 20 minutes, tops
- Feels fresh and fancy, but you made it in gym socks
- That buttery crab and lemon combo is ridiculous
- Pea shoots or rocket give it a little green crunch — optional but fab
- One pan and one pot — barely any dishes
- Works for date night or leftovers-for-lunch the next day
Ingredients
- 500g dried linguine
- 1 fresh red chilli (finely chopped, de-seed if you’re shy)
- 1 knob of butter (don’t skimp — like golf ball-sized)
- Extra virgin olive oil (just a glug)
- ½ tsp fennel seeds
- 300g crabmeat (white or a mix — up to you)
- 2 bunches asparagus
- 1 lemon (zest and juice)
- Pea shoots or rocket, to serve
- Salt & pepper, to taste
How to Make It
Get the pasta rolling:
Boil a big pot of salted water and get your linguine going. Should take about 10 minutes — you know the drill.
Make it smell amazing:
While the pasta cooks, melt the butter with a splash of olive oil in a frying pan. Add the chopped chilli and crushed fennel seeds — let that sizzle for a minute until your kitchen smells incredible.
Crab goes in next:
Toss in the crabmeat. Stir gently, just to warm it through. Don’t overdo it — crab gets cranky if it’s overcooked. Take off the heat once it’s mixed in.
Shave that asparagus:
Grab a veggie peeler and go to town on the asparagus. You want long, thin ribbons. The stalks are fair game too, just go until it’s too tough, then stop.
Combine and finish:
Drain the pasta, reserving a splash of the cooking water. Chuck the pasta into the pan with the crab, add the asparagus ribbons, lemon zest and juice. Toss it like you mean it — add a little pasta water if it feels tight.
Final touches:
Taste. Add salt, pepper, maybe a bit more lemon. Serve with a drizzle of olive oil and a handful of pea shoots or rocket over the top for that casual “I totally know what I’m doing” look.
Common Mistakes and How to Dodge Them
Overcooking the crab
It only needs warming, not frying. Keep the heat low once it’s in the pan.
Asparagus too thick
Use a peeler or mandoline. Thick chunks won’t soften enough in time.
Pasta too dry
Reserve that cooking water — it’s liquid gold. A splash can rescue the whole thing.
Too much lemon juice?
Add a tiny knob of butter to balance it out. Works every time.
Storage and Reheating
Fridge for 2–3 days, tops. It reheats okay in a pan with a splash of water or butter. Microwave’s alright too, but it’ll get a bit soft — not a crime, just a mood.
Wouldn’t freeze this one. The crab won’t thank you.
Frequently Asked Questions
Can I use tinned crab?
Sure! Just drain it well. It won’t be as sweet as fresh, but it works in a pinch.
What if I don’t like fennel?
Skip it, or use a tiny bit of ground coriander seed for that herby warmth.
Can I add cheese?
You could, but seafood and cheese don’t always get along. If you must, go light — a sprinkle of pecorino at most.
Do I have to use asparagus?
Nah. Courgette ribbons, spinach, or even frozen peas would still get the job done.
Nutrition Facts (Per Serving)
- Calories: 580
- Fat: 22g
- Carbs: 68g
- Protein: 28g
- Sodium: 510mg
- Sugar: 4g
Jamie Oliver Asparagus And Crab Pasta
Description
Light, lemony pasta with buttery crab, fresh asparagus ribbons, and a bite of chilli — elegant but easy.
Ingredients
Instructions
- Cook linguine in salted water until al dente.
- Meanwhile, sauté chilli and fennel seeds in butter and olive oil.
- Add crab to the pan and warm gently, then remove from heat.
- Shave asparagus into ribbons with a peeler.
- Drain pasta (reserve some water) and toss with crab and asparagus.
- Add lemon zest and juice, plus pasta water to loosen.
- Serve topped with rocket or pea shoots and a drizzle of olive oil.
Notes
- Use a peeler to get asparagus super thin
Crab only needs warming — don’t overcook
Pasta water = creamy sauce magic
Taste before you serve — lemon can sneak up on you.