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This easy-to-make pasta dish features a light white wine sauce that really lets the sweet, delicate flavor of the crab shine through. Made with jumbo lump crabmeat, pasteurized, and sold at the seafood counter of your local grocer, this recipe is fast enough for a quick, casual dinner, yet elegant enough for a special occasion.
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- Fresh pasta: While you can certainly use dried pasta with great results, consider buying the fresh linguine found in the refrigerated section of the supermarket. It has a slightly more delicate texture that pairs really nicely with the crab meat.
- Jumbo lump crab meat: Crabmeat labeled as “jumbo lump” comes from the two muscles that are connected to the swimming legs of the crab. The pieces are large and have a tender, meaty texture, and sweet flavor. It’s just perfect for this dish, but it is a bit pricey, so feel free to use lump crabmeat in its place. The finished dish will still be delicious.
- Dry white wine: Keep in mind the golden rule when cooking with wine – don’t use anything you wouldn’t drink. Pinot Grigio is a good choice for adding to the sauce, and for pairing with the finished dish.
- Plum tomatoes: Because you want bits of tomato tossed in with a buttery wine sauce as opposed to a sauce with a predominant tomato flavor, plum tomatoes are the best choice. They have a drier texture than other tomatoes and tend not to break down much in a fast-cooking dish like this one.
- Scallions: Scallions (or green onions) have a fresher, sweet flavor than regular chopped onions, plus they add a contrasting pop of color to the dish.
Overview
How to Make Linguine with Crab
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
Start by bringing a large pot of salted water to a boil for the pasta. While that heats up, gently go through the crabmeat to remove any bits of shell, then set it aside.
In a large skillet, warm some olive oil over medium heat and sauté the garlic until it’s fragrant. Add the wine, tomatoes, and butter, and cook just until the tomatoes begin to soften – don’t let them break down.
Take the pan off the heat while you cook the pasta according to the package directions, making sure to reserve a bit of the cooking water before draining.
Return the skillet to medium heat, stir in the scallions and crabmeat, season with salt and pepper, and cook just long enough to warm everything through.
Toss the pasta with the crab mixture, using a splash of the reserved pasta water if the sauce needs loosening. Finish with the parsley, give it one more toss, and serve right away.
More Elegant Seafood Pasta Recipes
If you’re in the mood for more seafood pasta, try our Lobster Pasta with Truffle Oil for a rich and indulgent dish, or Scallops and Pasta with White Wine Butter for something light yet flavorful. These recipes pair well with simple sides and are perfect for special occasions or when you want to elevate a weeknight dinner.
Linguine with Crab
Ingredients
- 10 ounces fresh linguine
- 8 ounces lump crabmeat
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, very finely chopped
- 1/4 cup dry white wine
- 4 plum tomatoes, peeled, seeded and chopped
- 3 tablespoons butter
- 3 to 4 scallions, sliced
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is delicious and easy to make. Thank for sharing Lynne Webb.
I’m glad to hear you enjoyed it Elna. Thanks for taking time out of your day to let us know.
I loved this!! Simple, delicious. I think it needs a tiny kick – I added a pinch of red pepper flakes and it did the trick. Next time I might add some slivered fresh basil leaves as well. Definitely a keeper!
Hi Chiemi,
I think the red pepper flakes are nice addition. I add them to all sorts of pasta dishes. Basil sounds good too. Thanks for sharing your tweaks!
I love to serve this dish to company ~ it draws rave reviews .
Hi Barbie,
This pasta dish is easy to make but elegant – nice for a casual company meal.
Excellent dish
Now drooling and hungry over this dish. I love the taste of seafood and the flavor it gives. =)