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Classic Crab Linguine
Traditional dish · Italian
A timeless and elegant dish featuring fresh crab meat tossed with linguine in a light, flavorful sauce.
Ingredients
- Linguine1 pound
- Fresh lump crab meat1 pound
- Garlic4 cloves, minced
- Dry white wine1/2 cup
- Unsalted butter4 tablespoons
- Extra virgin olive oil2 tablespoons
- Red pepper flakes1/4 teaspoon
- Fresh parsley1/4 cup, chopped
- Lemon juice1 tablespoon
- Saltto taste
- Black pepperto taste
Steps
- 1
Cook linguine in a large pot of salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
- 2
While pasta cooks, melt butter with olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sauté until fragrant (about 1 minute).
- 3
Pour in white wine and bring to a simmer, scraping up any bits from the bottom of the pan. Let it reduce slightly for 2-3 minutes.
- 4
Add the crab meat to the skillet and gently toss to coat. Cook for 2-3 minutes until heated through, being careful not to overcook.
- 5
Add the drained linguine to the skillet with the crab mixture. Toss to combine. Add lemon juice and chopped parsley.
- 6
Gradually add reserved pasta water, a few tablespoons at a time, to create a light sauce that coats the pasta. Season with salt and black pepper to taste.
- 7
Serve immediately, garnished with extra parsley if desired.
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