Created by: Great Australian Seafood
Prep time: 10 minutes
Cook time: 20 minutes

It may sound fancy, but this simple pasta dish is perfect for midweek entertaining.


  • 250-300g cooked Australian Crab meat – we used Blue Swimmer, but Spanner Crabs would work well too
  • ½ cup olive oil
  • 2 eschalots, peeled and finely chopped 
  • 2 cloves garlic, peeled and finely chopped 
  • 500g mixed cherry tomatoes 
  • 2 teaspoons sea salt 
  • ¼ cup red wine vinegar 
  • ½ teaspoon dried chilli flakes 
  • 400g linguine 
  • 2 tablespoons lemon juice 
  • sea salt and freshly cracked black pepper 
  • basil leaves,  to serve 

How to

Let’s get cracking. First up, heat the oil in large, deep sided frying pan over a high heat. Add the eschalots, garlic, cherry tomatoes and sea salt, then cook for 4-5 minutes or until tomatoes begin to burst. Add in the vinegar and chilli and reduce the heat to medium. Cook, stirring occasionally for 5 minutes, or until the sauce has reduced.

Meanwhile cook the pasta in a large pot of salted boiling water according to packet directions. Drain and set aside ½ cup of pasta water.

Add the crab meat, lemon juice and pasta water to the sauce and simmer for 1-2 minutes.. Add in the pasta, toss gently to combine and season with salt and pepper. Finish with some fresh basil leaves, and enjoy!