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Crab, Zucchini, Corn and Pepperberry Linguine

You cannot beat a comforting linguine with world-famous crab. WA has a unique species of crab known as Snow Crab (or Crystal crab). It’s an expensive delicacy; however, so a decent blue or green ‘muddy’ will work just as well for this Saturday-night in date night delicacy impresser which catches some heat by combining with native pepperberry leaves.

Recipe provided to us by
Robyne Low of RiverMint Dining


Tasmannia lanceolata


For 2 servings

250g linguine

3 fresh pepperberry leaves, blanched in boiling water for 15 seconds, then very thinly sliced.

1 whole cooked crab picked (or 80z raw crab meat cooked quickly in a pan with a drip of oil and a drizzle of lemon and separated).

2 tbsp lemon juice and 1 tsp of lemon zest

1 garlic clove, finely chopped

¼ brown onion, very finely chopped

2 tbsp white wine (optional)

1 tbsp chopped flat-leaf parsley


  • Cook the linguine by bringing a pan of salted water to the boil, adding linguine, and stirring (fresh linguine will cook within 2-3 mins). Cook dry linguine for 8 mins or until just al dente (do not over cook as it will cook further as ingredients are added).
  • Cook the pepperberry leaves, garlic and onion gently in 1 tbsp olive oil until translucent and fragrant. Season with salt and pepper.
  • Add the white wine, lemon juice and zest. If you desire more heat, add more sliced pepperberry leaves. Simmer until everything starts to ‘emulsify’ and join into a thickened liquid.
  • Turn off the heat, add the crab meat and mix thoroughly into the olive oil sauce until it is a lush, thick sauce ready to coat your linguine.
  • Drain the linguine, keeping 2 tbsp of the pasta water in the pan with the pasta. Add the crab sauce into the pasta and toss with tongs to mix with the reserved cooking liquid. Add extra cooking liquid if the sauce is too dry.
  • Check for seasoning and lemon. Serve pasta on a plate, topped with reserved sliced pepperberry leaves and some chopped parsley. A glass of Riesling goes perfectly with this dish.


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