Asparagus & Crab Linguine with Parsley and Lemon Butter Sauce

by Bernadette Longueira

By Bernadette Longueira

Asparagus & Crab Linguine with Parsley and Lemon Butter Sauce

Evolutionary history of true crabs (Crustacea: Decapoda: Brachyura) and the origin of freshwater crabs Recipes Asparagus & Crab Linguine with Parsley and Lemon Butter Sauce European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


300 grams dried linquine
Sea salt and freshly ground black pepper, to taste.
15 ml olive oil
100 grams butter
1 onion peeled and chopped finely
1 bundle asparagus trimmed and cut into 3 cm lengths
1 mild red chili, de-seeded and shopped finely
2 cloves garlic, peeled and chopped finely
2 freshly dressed crab,
50 ml vegetable stock
3 tablespoons fresh parsley, chopped finely
2 tablespoons chives, chopped finely
Juice of 1 lemon.


1. Cook the linguine in plenty of boiling salted water for approximately 10 to 12 minutes.
2. Drain off the majority of the water
3. Add the olive oil, stir through the pasta and keep warm.
4. Melt the butter in a large sauté pan.
5. Add the onion and asparagus and season well.
6. Sweat over a medium heat for 2 to 3 minutes.
7. Add the crab along with the stock and cook for a further 2 minutes
8. Stir in the parsley,
9. Add the pasta and make sure all the ingredients are mixed together well.
10. Season to taste.
11. Serve with a fresh salad of your choice.

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