Jack And Chill Crab, Chilli & Garlic Linguine

  • Author: Siobhan Llinos Gale
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Category: Dinner
  • Method: Frying
  • Cuisine: Italian


A simple pasta dish with jackfruit crab that’s fresh and full of flavour. Make for a delicious midweek meal or dinner party.



  • 200g of Linguine
  • 2 tbsp of olive oil
  • 2 cloves of garlic, finely chopped
  • 1/2 a fresh red chilli, seeded and finely chopped
  • 100g Jack & Chill frozen jackfruit
  • 1 tsp of Nori sprinkle
  • 2 tbsp pasta water
  • juice of 1/2 a lemon
  • 12g (1/2 a pack) of fresh parsley, roughly chopped


  1. Weigh out the ammount of jackfruit needed then leave to thaw. This shouldn’t take too long. (Try 30 minutes and see if it needs more time after that)
  2. When the jackfruit is thawed add to food processor or blended to shred more. It took seconds in my viatmix on a low setting. You dont want it to turn into a paste, it only need a quick pulse.
  3. Add the jackfruit to a bowl with the nori to make your ‘crab’ and set aside.
  4. Cook the linguine according to the pack instructions, then drain and cover, reserving a little of the cooking water.
  5. Meanwhile, heat a frying pan over a medium heat. Add the olive oil, followed by the garlic and chilli, and fry gently for 2 minutes.
  6. Add the Jackfruit ‘crab meat’, stir well to combine and heat through. Once heated, fold through the lemon juice.
  7. Add the cooked linguine to the ‘crab’ with 2 tbsp of the reserved pasta water Add the parsley and toss through until the pasta is evenly coated.
  8. Divide between bowls and serve.

Keywords: Jackfruit, Pasta

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