Description
This Quick and Delicious Crab Linguine recipe combines tender linguine with a flavorful, buttery tomato and white wine sauce enriched by fresh brown and white crab meat. Enhanced with garlic, shallots, and a splash of lemon juice, this dish offers a perfect balance of savory seafood goodness and subtle spice, topped with grated parmesan and fresh parsley for an elegant yet easy-to-make meal.
Ingredients
Scale
Sauce Ingredients
- ½ tbsp unsalted butter
- ½ tbsp olive oil
- 3 banana shallots, very finely diced
- 1 tsp salt
- ¼ tbsp sugar
- 3 garlic cloves, minced
- 4 fresh tomatoes, seeds removed and diced
- 120 ml (½ cup) dry white wine or vermouth
- 1 tbsp lemon juice
- 200 g (1 ½ cups) brown crab meat, fresh or canned
- 200 g (1 ½ cups) white crab meat, fresh or canned
- 4 tbsp grated parmesan
- 2 tbsp flat leaf parsley, very finely chopped
- Pinch red pepper flakes, for serving
Pasta
- 400 g (14 oz) linguine, cooked al dente
- Reserved pasta water (approx. 120 ml / ½ cup), as needed
Instructions
- Prepare the base: In a large chef’s pan, heat the unsalted butter and olive oil over medium heat until the butter melts and begins to foam, creating a flavorful fat base.
- Sauté aromatics: Add finely diced banana shallots, minced garlic, salt, and sugar to the pan. Stir continuously over low heat for about five minutes until the shallots soften and become translucent without browning.
- Add tomatoes: Incorporate the diced fresh tomatoes into the pan, cooking for about one minute to soften them slightly and meld their flavor into the mixture.
- Simmer with wine and lemon: Pour in the dry white wine and lemon juice, bringing the sauce to a gentle simmer. Increase the heat moderately and cook for around five minutes until the alcohol aroma dissipates and the sauce reduces slightly.
- Add brown crab meat: Fold the brown crab meat into the simmering sauce, stirring gently to combine and warm the crab evenly without breaking it up.
- Cook linguine: While the sauce simmers, cook the linguine in salted boiling water according to package instructions until al dente. Reserve approximately 120 ml (½ cup) of pasta water before draining the pasta.
- Combine pasta with sauce: Add the cooked linguine directly to the pan with the sauce, along with the white crab meat and grated parmesan. Toss gently to mix, adding some reserved pasta water as needed to loosen and emulsify the sauce, creating a silky coating on the pasta.
- Finish and serve: Stir in the finely chopped flat leaf parsley. Taste and adjust seasoning as desired. Serve immediately, garnished with extra parsley and a pinch of red pepper flakes for an optional spicy kick.
Notes
- Using both brown and white crab meat adds depth and texture to the dish.
- Reserve pasta water is essential to adjust the sauce consistency and helps it cling to the pasta.
- Use dry white wine or vermouth for optimal flavor; non-alcoholic substitutes can include white grape juice with a splash of vinegar but will alter the flavor profile.
- Freshly grated parmesan adds richness; substitute with pecorino for a sharper flavor.
- For a spicier dish, increase the amount of red pepper flakes as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: crab linguine, seafood pasta, quick dinner, Italian seafood recipe, linguine with crab, easy pasta recipes
