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  • 3 garlic cloves sliced

  • 2 golden shallots sliced

  • 1 tablespoon butter

  • birds eye chilli diced

  • 2 tablespoons coriander roots chopped

  • cracked pepper

  • 30 ml fish sauce

  • 6 cherry tomatoes halved

  • 70 g crabs blue swimmer, mud or spanner

  • 2.5 cups vegetable stock

  • 2 sprigs coriander

  • 200 g cooked linguine


  • 1.

    Cook the linguine in lightly salted water with a touch of oil.(10 minutes).

  • 2.

    In a frying pan saute the garlic, chilli, shallots, pepper and coriander root & stem in the butter, until golden.

  • 3.

    Add the fish sauce and cook for about 10 seconds to release the flavour.

  • 4.

    Add the stock & tomatoes and reduce until you have a sauce that will coat the pasta.

  • 5.

    Toss the pasta with the sauce and add the crab meat and chopped coriander leaves.

  • 6.

    Plate up into a bowl ang garnish with the corriander sprigs.


Don’t add any salt to the dish because the fish sauce is very salty.

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6 comments • 5 ratings
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Posted by FF11Report
sounds great
Posted by Catherine156Report
I didn't enjoy this at all. It was far too salty. With the salty crab, fish sauce, and vege stock - a year's worth of sodium in one meal! We catch our own Blue Swimmer Crabs and cook them in their own (Estuary) water which balances their salt flavour perfectly, but overall too much salt in this recipe. It killed all the flavours for me.
Posted by KellyReport
Such a delicious meal!
Posted by KellyReport
Absolutely delicious! We added a slice of lime to each plate which gave it another beautiful flavour. Winnner
Posted by Report
We used salmon and it was fantastic!
Posted by RosiefReport
Best crab linguine I have had and I regularly order it in restaurants