Description
This quick and delicious crab linguine recipe combines tender linguine pasta with a flavorful sauce of sautéed shallots, garlic, fresh tomatoes, white and brown crab meat, and a splash of dry white wine. Finished with parmesan and fresh parsley, it’s a perfect elegant meal ready in just 15 minutes.
Ingredients
Scale
Sauce Ingredients
- ½ tbsp unsalted butter
- ½ tbsp olive oil
- 3 banana shallots, finely diced
- 3 garlic cloves, minced
- 4 fresh tomatoes, diced
- 120 ml dry white wine (or vermouth)
- 200 g brown crab meat
- 200 g white crab meat
Pasta
- 400 g linguine, cooked al dente
For Serving
- Grated parmesan cheese
- Fresh parsley, chopped
Instructions
- Heat the fats: In a large chef’s pan, gently heat the unsalted butter and olive oil together until the butter melts, creating a flavorful base for the sauce.
- Sauté shallots and garlic: Add the finely diced shallots and minced garlic to the pan. Season lightly with salt and a pinch of sugar, and sauté for about five minutes until softened and fragrant.
- Add tomatoes: Stir in the diced fresh tomatoes and cook for one minute, allowing the tomatoes to release their juices and start breaking down.
- Simmer with wine: Pour in the dry white wine (or vermouth) and add a squeeze of lemon juice. Bring the mixture to a gentle simmer and let it cook for five minutes to reduce and concentrate the flavors.
- Add brown crab meat: Gently fold in the brown crab meat and cook briefly to warm through without breaking up the meat.
- Cook linguine: Meanwhile, cook the linguine according to the package instructions until al dente. Before draining, reserve some of the pasta water to adjust sauce consistency if needed.
- Combine pasta and sauce: Toss the cooked linguine in the pan with the crab sauce. Add the white crab meat and grated parmesan cheese, mixing gently. Use reserved pasta water to loosen the sauce if it feels too thick.
- Finish and serve: Sprinkle freshly chopped parsley over the pasta, toss lightly, and serve immediately for a fresh and elegant dish.
Notes
- Use good quality fresh tomatoes for the best flavor.
- Reserve pasta water to adjust sauce consistency and help it cling to the pasta.
- Be gentle when folding in the crab meat to keep delicate chunks intact.
- Can substitute fresh parsley with basil or chives for a different herb aroma.
- Serve with crusty bread to soak up the delicious sauce.
- Use dry white wine like Sauvignon Blanc, Pinot Grigio, or vermouth for optimal flavor.
