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Linguine Crab Recipe

Linguine Crab

Recipe courtesy Chefs Rose Gray and Ruth Rogers at River Cafe in London

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (2)

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Total Reviews: 2

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  • on April 25, 2012

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    Perhaps it is a typo - but the crushed fennel seed is way, way, way too much. It was overpowering and awful. We had to throw it away.

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  • on August 26, 2007

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    Wonderful, I used a pound of pasta and added extra crab meat and olive oil. It was great. We will make this again for sure.

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