Courgette & Crab Linguini
Courgette & Crab Linguini

Ingredients

Method

  • 350g spaghetti or linguine
  • 600g courgettes, cut into ribbons with a peeler
  • 2 chopped garlic cloves
  • 2 tbsp olive oil
  • 2 x 240g tins of crab meat (or about 500g fresh crabmeat)
  • 1⁄2 unwaxed lemon, finely grated zest and juice
  • 2 tsp dried dill
  • Salt and pepper
  • 4 tbsp parmesan to serve
  • Cook the pasta in salted boiling water for about 8 minutes, or until al dente. While that’s happening, stick the courgette ribbons in a colander, and sit it over the pasta pot so the veggies steam nicely for about 2 minutes.
  • Drain the pasta (save a little of the cooking water), and tip into a large saucepan. In a separate frying pan, fry the onion in the oil for a minute or two, then add the oil and the garlic into the saucepan with the pasta. Put on a very low heat.
  • Toss in the crabmeat, the dill, the courgettes, the lemon zest and juice, and plenty of salt and pepper. Mix until all is hot and combined, then serve in bowls with a sprinkling of parmesan.
30 mins
4 serving
This recipe pairs perfectly with the Prophet's Rock Riesling 2019 from Central Otago, New Zealand.

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