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Crab & sundried tomato linguine

Jenny Chandler

A light and easy pasta dish for warm evenings

Recipe Meta


5 mins


20 mins






  • 1 stick of lemongrass
  • 2 tbsp olive oil
  • 3 banana shallots or 6 smaller, round shallots, diced
  • 2cm piece of ginger, peeled and grated
  • 250g crab meat (½ brown and ½ white)
  • 8 sun-dried tomatoes, cut into thin slivers
  • 4 tbsp full fat crème fraîche
  • A handful of parsley
  • Juice of ½-1 lemon
  • 500g good quality, dried linguine or spaghetti


Remove the outer leaves from the lemongrass, put these in enough water to cover the pasta and bring up to the boil. Chop the remaining lemongrass finely.

Take a large frying pan and gently cook the shallot, ginger and lemongrass in olive oil for about 10 mins.

Once boiling, add salt to the pasta water, pull out the lemon grass and throw in the pasta. Give it a stir then put on a timer for the suggested length of time for perfect al dente linguine.

Add the brown crab meat to the frying pan along with the sun-dried tomato slivers and simmer for a couple of minutes. Stir in the crème fraîche, parsley, lemon juice and plenty of seasoning. Drain the pasta and stir through the sauce along with the white crab meat. Season with plenty of black pepper. DON’T serve with parmesan!

Images: John Holdship

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