Fresh linguine with crab and mussels

This seafood pasta is served with Piedmont peppers and fontina mash. Buy shop-bought pasta if you don’t have time to make the pasta by hand.

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For the pasta

  • 400g/14oz 00 Italian pasta flour
  • 1 tsp sea salt
  • 4 medium free-range yolks
  • 25g/1oz semolina flour

For the Piedmont peppers

  • 2 vine-ripened tomatoes, peeled, halved, seeds removed
  • 2 red peppers, cut in half lengthways, seeds removed
  • 1 garlic clove, finely chopped
  • 2 tbsp olive oil
  • ½ bunch fresh basil

For the fontina mash

For the mussels