Linguini with Crab and chili

Stephania Mitsides


Preparation Time:

10 min

Cooking Time:

15 min


4 servings

Made with

Vegetable Bouillon
Vegetable Bouillon Powder


  • 1 pack Mitsides Linguine
  • 2 Mitsides Vegetable Bouillon cubes
  • 350g crab meat (pasteurised) or 500g raw prawns, chopped
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 2 red chilis, deseeded and finely chopped
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 1 garlic clove, whole
  • 1 tsp Mitsides Vegetable Powder
  • ½ cup pasta water
  • Salt & pepper
  • Handful of parsley


In a large pan with boiling water, add the bouillon cubes. Once dissolved, add the pasta and cook following pack instructions until al dente. Drain and keep ½ cup of the pasta water.

Meanwhile, in a frying pan melt the butter with the olive oil. Add some freshly ground pepper and the vegetable powder. Then add the chilis and garlic and fry for 1 min. Add the crab meat or prawns, lemon juice and zest, salt and ½ cup of the pasta water. Let them cook until liquids have been absorbed.

Remove the garlic clove and add the pasta. Stir, garnish with parsley and serve.

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