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.Print
Linguine with Crab
This simple but elegant pasta dish combines linguine with a light sauce made with lump crabmeat, fresh tomatoes, butter and white wine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- 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.