Crab Linguine with roasted garlic and chilli Pangrattato

This is a lovely Favis of Salcombe recipe that is simple to make yet a real crowd pleaser. Crab and chilli together make a tantalising combination. This is a Pretty Local favourite!


For the garlic and chilli pangrattato:

1 loaf of par-baked ciabatta.
2 whole bulbs of garlic.
5 red chillis split in four lengthways.
1 sprig of rosemary or lemon thyme.
10 cherry tomatoes cut in half.
A good slug of extra virgin olive oil.

For the pasta:

200g white crab meat.
100g brown crab meat.
500g linguine.
1 handful of rocket, mizuna or (seasonal) nasturtium flowers.


Garlic and Chilli Pangrattato

Tear the ciabatta into small pieces, separate but do not peel the garlic cloves and place in a roasting tin with the chilli, herbs and olive oil. Roast for a few minutes in a medium oven then add the tomatoes and ciabatta and roast until the bread is golden and crisp. When ready remove the skin from most of the garlic leaving a few for garnish.


Cook the linguine in salted, boiling water. Drain. Add the crab meat and pangrattato, season, garnish with rocket, mizuna or nasturtium leaves and flowers.