Fraser Island Spanner Crab Linguine by Matt Moran

Matt Moran

Chef Matt Moran’s Fraser Island spanner crab linguine with cherry tomato, garlic and chilli.

Serves: 4
Preparation time: 10 mins
Cooking time: 15 mins


500g Linguini pasta

2 puns cherry tomatoes, halved

400g raw Fraser island Spanner crab meat

75 ml extra virgin olive oil

2 cloves garlic, peeled and finely chopped

1 long red chili, seeds removed, finely chopped

salt and pepper

1 lemon, juice

10 leaves basil, torn

60g salted butter


Place the pasta into boiling salted water and cook for 6-8 minutes or until al dente. Drain the pasta reserving about 4 to 5 tablespoons of the cooking water, drizzle the pasta with a little olive oil to prevent it from sticking.

Heat the olive oil in a large nonstick pan over a high heat, add the chopped garlic and chilli, cook for 2-3 mins until fragrant, add in the halved cherry tomatoes and cook for a further 3-4 mins until the tomatoes have started to break down. Add the crab meat and stir through, immediately add the pasta and reserved pasta water, toss through with the butter and lemon juice, season to taste with salt and pepper, finish with the basil leaves.

Divide the pasta among 4 bowls to serve and enjoy.

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