Looking for a quick and easy meal without compromising on flavor? Mary Berry’s luxurious crab linguine recipe is the perfect solution. This culinary icon has mastered a sophisticated yet simple dish using ingredients that cost less than £1.50 per portion, including crab meat.
Berry’s take on this restaurant favorite, which usually costs over £12, can be prepared in the time it takes to cook the pasta. The versatile recipe also lends itself to endless variations, with the fresh courgette easily replaced with broccoli, asparagus, or spinach.
To make this budget-friendly meal, you’ll need six tablespoons of olive oil, a large banana shallot, a red chilli, two garlic cloves, three courgettes, 100g of fresh or tinned white crab meat, half a lemon’s juice, and a bunch of dill.
The cost breakdown is surprisingly affordable: £3.40 for crab meat, 12p for spaghetti, £1.29 for courgettes, 30p for shallots, 15p for a lemon, and approximately 85p for olive oil, chilli, garlic, and dill. This brings the total cost to a mere £5.96 for four portions, or an enticing £1.49 per person.
First, boil water for the pasta and prepare the vegetables. Thinly slice the shallots, deseed and slice the chilli, and crush the garlic. Then, shred the courgettes using a spiralizer or vegetable peeler.
While the pasta cooks, saute the shallots in half the oil for three minutes in a large frying pan. Add the chilli and garlic for 30 seconds, then the courgette for another two minutes. Mary cautions against overcooking the courgette, as it will become watery.
Once the pasta is al dente, drain it and add it to the frying pan along with the crab meat. Add the lemon juice, dill, and remaining oil. Stir gently to coat the pasta in the mixture and serve while still hot.
Enjoy Mary Berry’s delicious and affordable crab linguine, a perfect weeknight meal that won’t break the bank!
