Linguine with Crab
This delicately-flavored pasta dish consists of a light sauce made with fresh tomatoes, scallions, white wine and butter tossed together with linguine and lump crabmeat. Quick and easy to prepare, it’s suitable for both a casual dinner or a special occasion.
- 10 ounces fresh linguine
- 8 ounces lump crabmeat (see notes)
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, very finely chopped
- 1/4 cup dry white wine
- 4 large plum tomatoes, peeled, seeded and chopped
- 3 tablespoons butter
- 3 to 4 scallions, sliced
- Salt and freshly ground black pepper
- 2 tablespoons fresh parsley, finely chopped
- Put a pot of salted water on to boil for the pasta.
- Pick through the crab to remove any shells and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, 1-1/2 minutes.
- Add the wine, tomatoes and butter and continue cooking just long enough for the tomatoes to soften, but not break down, 2 to 3 minutes.
- Add the reserved crabmeat and season to taste with salt and pepper. Cook 1 minute to heat the crab, stir in the scallions and remove from the heat.
- Cook the pasta according to the package directions. Reserve 2 tablespoons of the cooking water, then drain thoroughly.
- Combine the linguine with the crab mixture, adding a little of the reserved water if needed to help coat the pasta with the sauce.
- Add the parsley, toss again and serve immediately.
We use jumbo lump crabmeat for this recipe and 8 ounces provides plenty of flavor for the pasta, but if you're a true crab lover, you may want to add up to 4 ounces more.