The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Wild Crab Tagliatelle with Samphire & Olive Salad
Dine like you're in a seaside Italian restaurant with this seafood dish, made even special by our new brown rice tagliatelle. Sustainably-sourced crab meat is the star of the show, tossed with plenty of garlic and a pinch of fiery chilli. On the side? A peppery rocket salad with black olives.
Prep in 10
5 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 120g brown rice casarecce pasta (Soya) (Brown rice flour 100%)
- 70g samphire
- 4 garlic clove
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 110g baby tomatoes
- 40g rocket
- 1 unwaxed lemon
- 100g white crab meat (Crustaceans) (white crab meat)
Nutritional Information
Calories: 567
Protein: 19g
Carbs: 59g
Fat: 29g
Ingredients
- 120g brown rice casarecce pasta (use half) (Soya) (Brown rice flour 100%)
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 30g Pitted Kalamata Olives (use half) (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 unwaxed lemon (use half)
- 100g white crab meat (use half) (Crustaceans) (white crab meat)
- 110g baby tomatoes (use half)
- 4 garlic clove
- 40g rocket (use half)
- 70g samphire (use half)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Nutritional Information
Calories: 578
Protein: 20g
Carbs: 61g
Fat: 29g
Wild Crab Tagliatelle with Samphire & Olive Salad
Dine like you're in a seaside Italian restaurant with this seafood dish, made even special by our new brown rice tagliatelle. Sustainably-sourced crab meat is the star of the show, tossed with plenty of garlic and a pinch of fiery chilli. On the side? A peppery rocket salad with black olives.
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Cooking Instructions
Before you start
- Pull out a medium saucepan, a large frying pan, a large bowl, a measuring jug, a sieve & a grater
Prep time
- Finely slice the garlic. Zest and quarter the lemon. Halve the tomatoes
Build the dish
- Heat the large frying pan with 2 tbsp oil on medium heat. Once hot, add the tomatoes, garlic, chilli paste, sundried tomato paste and lemon zest and cook for 3-4 mins, until the tomatoes are soft
- Stir in 150ml water (75ml for 1 person) and simmer for 3-4 mins, until the sauce has thickened
Pasta & salad time
- Meanwhile, bring the medium saucepan filled with slated water to a boil. Once boiling, add the tagliatelle to the saucepan and boil for 13-15 mins, until cooked, then drain
- In the large bowl, toss the rocket and olives together with 1 tsp oil and a squeeze of lemon
Last bits
- Toss the crab, samphire and cooked pasta into the sauce. Cook for 2-3 mins, until the crab is warmed through and the samphire is soft
- Add a squeeze of lemon juice. Season with salt and pepper (or to taste)
Plate up
- Share the crab tagliatelle between bowls. Serve the salad alongside. Garnish with any remaining lemon wedges
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