Recipes › Seafood › Crab Linguine Recipe

Crab Linguine Recipe

Recipe by Pedro M. A. Neves

Crab Linguine is a refined Italian pasta dish that celebrates the delicate sweetness of fresh crab meat paired with linguine in a light, aromatic sauce. This coastal preparation hails from Italy's seafaring regions, where crab is tossed gently with garlic, white wine, and fresh herbs to create an elegant meal that's both simple and sophisticated. The dish comes together quickly, making it ideal for entertaining or a special dinner at home.

Ingredients

• 400g linguine pasta
• 300g fresh crab meat (lump and claw, picked over)
• 60ml (1/4 cup) extra virgin olive oil
• 4 cloves garlic, minced
• 120ml (1/2 cup) dry white wine
• 240ml (1 cup) fish or vegetable stock
• 30ml (2 tablespoons) fresh lemon juice
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh chives, chopped
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• Zest of 1 lemon

Instructions

1. Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions until al dente, approximately 9-11 minutes. Reserve 120ml (1/2 cup) of pasta cooking water, then drain the linguine.

2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, stirring constantly for 1-2 minutes until fragrant but not browned.

3. Pour the dry white wine into the skillet, scraping up any browned bits from the bottom. Allow the wine to reduce by half, approximately 2-3 minutes, concentrating the flavors.

4. Add the fish or vegetable stock to the skillet and bring the liquid to a gentle simmer. Season with salt and black pepper to taste.

5. Gently fold the fresh crab meat into the simmering broth, being careful not to break apart the lumps. Warm through for 2-3 minutes, then stir in the fresh lemon juice.

6. Add the cooked linguine directly to the skillet with the crab mixture. Toss gently to combine, adding pasta cooking water a little at a time to create a light sauce that coats the noodles without being heavy. The consistency should be loose and silky.

7. Remove from heat and stir in the fresh parsley, chives, and lemon zest. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

8. Divide the crab linguine among four shallow bowls or pasta plates. Serve immediately while hot, drizzling each portion with a small amount of extra virgin olive oil if desired.

Substitutions

• Use large shrimp (450g) instead of crab meat for a milder, slightly firmer texture.
• Substitute vegetable stock with clam juice or additional white wine for deeper seafood flavor.
• Replace fresh parsley and chives with fresh tarragon or dill for a different aromatic profile.
• Use fettuccine or spaghetti if linguine is unavailable; cooking times remain the same.

Tips

• Handle crab meat gently during cooking to preserve the tender texture and attractive lumps; avoid over-stirring.
• Use the starchy pasta cooking water to adjust sauce consistency; it helps emulsify the oil and creates a silky coating.
• Taste the crab meat before adding to the dish to ensure freshness; good crab should smell sweet and oceanic, never fishy or ammonia-like.
• Serve in shallow bowls to showcase the delicate layers of pasta, crab, and sauce.

Crab linguine reflects the Italian coastal tradition of letting fresh seafood be the star, prepared simply with minimal intervention to preserve natural flavors. This style of preparation is particularly characteristic of Italian regions along the Adriatic and Mediterranean coasts, where crustacean-based pasta dishes have been staples for centuries.

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