Chef Sean Connolly On His New Venture & A Crab Linguine Recipe - En Route
Sean Connolly Gowings

Chef Sean Connolly On His New Venture & A Crab Linguine Recipe

Because pasta makes everything better

Fact: Pasta makes everything better. This is especially true with the addition of seafood in a pasta dish by Gowings, Sean Connolly. I mean, a simple decadent and mouth-watering pasta by one of Australia’s most respected chefs enjoyed in an iconic Sydney building that transports you to the high fashion era of the ’60s and ’70s… need we say more? Reservation confirmed.

A sneak peek of what’s on the menu at the newly re-born Gowings, expect a luxe Italian restaurant inspired by New York’s Little Italy and steakhouse scene. On the menu, expect clean, crisp flavours, beautiful seafood, fresh pasta and the best Australian pasture and grain-fed beef. Or one better, reserve a seat at the chef’s bar and watch the menu unfold in front of you.

Connolly sums up the Gowings experience as “A melting pot of Italian food and great Australian beef and produce, what’s not to love? It’s an immersive experience, where the food and drinks are equal to the atmosphere, interaction, brought alive with high-fashion art, photography and music.”

If you’re in Sydney, add Gowings to your to-hit list. If you’re unable to make it, lucky for you ’cause he’s shared the secrets to his mouthwateringly delicious crab linguine. Enjoy!

It'll be a melting pot of Italian food and great Australian beef and produce, what's not to love?

Crab Linguini with lemon and chilli


Serves: 2

Notes from the chef: Don’t be unnerved by the lemon butter sauce – it’s extremely simple and well worth taking the time to reduce the wine. Using a stick blender to add the butter will ensure your sauce will stay smooth and silky and no chance of splitting.


 250g linguini
150g picked, cooked crab meat
1 long red chilli, thinly sliced
½ bunch of chives, finely chopped
2 tsp Ocean trout roe

Lemon butter sauce
500ml white wine
60ml lemon juice
100g butter, chopped


  1. For the lemon butter sauce, place the wine in a saucepan and bring to a boil. Continue cooking for 10-15mins or until reduced by half. Add the lemon juice and bring back to the boil. Add half the butter and allow to come back to the boil. Remove from the heat and using a stick blender, blend until the butter is incorporated. Repeat with remaining butter. Season well with salt and pepper and keep warm.
  2. Meanwhile, bring a large pot of salted water to the boil and cook the pasta according to packet instructions. If you want your pasta al dente, remove it 1 min earlier. Drain pasta.
  3. Place the sauce over a low heat and add the crab meat to warm gently for 2-3mins. Add the pasta and toss to coat in the sauce.
  4. Serve the pasta topped with the sliced chilli, trout roe and chopped chives.


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