Crab Linguine
This easy Crab Linguine is a delicious seafood pasta made with tender crab meat, fresh tomatoes, garlic, shallots, Parmesan, and a splash of white wine. The sauce coats every strand of linguine with plenty of savory seafood flavor. Fresh parsley, lemon juice, and red pepper flakes add a bright and flavorful finishing touch.
Servings: 4
Ingredients
- 1/2 tbsp unsalted butte
- 1/2 tbsp olive oil
- 3 banana shallots very finely diced
- 1 tsp salt
- 1/4 tbsp sugar
- 3 garlic cloves minced
- 4 fresh tomatoes seeds removed and tomatoes diced
- 1/2 cup dry white wine or vermouth
- 1 tbsp lemon juice
- 1 1/2 cups brown crab meat fresh or canned
- 1 1/2 cups white crab meat fresh or canned
- 4 tbsp Parmesan grated
- 14 oz dry linguine
- 1/2 cup reserved pasta cooking water or as needed
- 2 tbsp flat-leaf parsley very finely chopped
- 1/4 tsp red pepper flakes for serving
Instructions
- Put the butter and olive oil in a large chef’s pan. Heat until the butter has melted and becomes foamy.
- Add the finely diced shallots, minced garlic, salt, and sugar. Cook over low heat for about 5 minutes, stirring occasionally, until the shallots are soft.
- Add the diced tomatoes and stir. Cook for about 1 minute.
- Pour in the white wine or vermouth and the lemon juice. Bring the mixture to a simmer, then increase the heat and cook for about 5 minutes, until the wine aroma has cooked away.
- Stir the brown crab meat into the tomato mixture.
- While the sauce is cooking, prepare the 14 oz (400 g) linguine in salted water according to the package directions until al dente.
- Before draining the linguine, scoop out 1/2 cup (120 ml) of the pasta cooking water and set it aside. Drain the pasta.
- Add the cooked linguine to the pan with the sauce. Stir in the white crab meat and grated Parmesan.
- Pour in a small splash of the reserved pasta water and toss everything together. Add only enough pasta water to loosen the sauce and help it coat the linguine.
- Mix in the chopped parsley. Taste and adjust the seasoning if needed.
- Serve the Crab Linguine topped with additional parsley and 1/4 teaspoon red pepper flakes, divided among the 4 servings.
Notes
- Add the reserved pasta water a little at a time so the sauce doesn’t become too thin.
- Fresh or canned crab meat can be used, but avoid imitation crab sticks.