Blue swimmer crab with linguini, chilli, shallot and lemon

From  Peter Kuruvita – Flying Fish

Serves 10.


800g flour

4 whole eggs

8 egg yolks

4tbsp olive oil

Pinch salt

100g squid ink


800g blue swimmer crab meat

4 rounds red chilli

4 rounds spring onion, white rounds, finely chopped

6 cloves garlic, finely chopped

Lemon oil

4 whole lemons juiced

1 lemon rind

200ml olive oil



Put the flour and salt into food processor. Whisk the eggs and squid ink together and then add to the processor. Add the oil and pulse until it just comes together.  Mix on a work surface and knead together.

Wrap in cling film and rest for 30 minutes.

Using a pasta machine, roll out pasta dough to make linguini. Place over a broom handle. Cut into strips. Boil sauce pan of water adding salt and a small amount of olive oil. Add pasta and cook until al dente. Season pasta and add a little oil to prevent pasta sticking together.


Place oil in pan. Add shallots, chilli, crab and garlic. Heat through and season with salt and pepper.

Lemon oil

Juice the lemons. Heat lemon juice until reduced by half. Whisk in the olive oil.

To serve:

Using a fork mould the pasta into individual bundles. Place the sauce on top of steamed pasta. Dress with lemon oil.


Recipes collected and donated by the SEA LIFE Conservation Fund.