- Cook the Pasta: Boil the linguine according to the packet instructions. Drain, reserving 2–3 tbsp of the cooking water, and set aside.
- Start the Flavour Base: In a large frying pan, heat the olive oil over medium heat. Add the garlic, fresh chilli, and Shemin’s Harissa Spice Blend. Fry gently for 2 minutes until fragrant.
- Add the Crab & Corn: Stir in the toasted sweetcorn and crab meat. Heat through, then add the lemon juice.
- Bring it Together: Add the cooked linguine to the pan with enough reserved cooking water to loosen the sauce. Toss in the parsley and mix until everything is evenly coated.
- Serve & Enjoy: Divide between shallow bowls, drizzle with a little extra virgin olive oil, and serve immediately with a green salad.
Tips:
- Switch the Spice – Try Shemin’s Peri Peri Blend or a teaspoon of Thai Red or Green Curry Paste for a citrusy twist.
- Make it Creamy – Stir in a spoonful of mascarpone or crème fraîche before serving.
- Seafood Swap – Prawns, scallops, or flaked salmon work beautifully in place of crab.
- Go Veggie – Skip the seafood and add chargrilled courgette or roasted peppers.
- Extra Freshness – Toss in a handful of rocket or watercress just before serving.
- Prep Ahead – Toast the corn and chop the herbs earlier in the day for faster assembly at dinner time.
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