Linguine recipe with crab and white wine

Chef’s Notes

The giant chunky crab is delicate and delicious. This Italian-inspired dish reminds me of a candlelight dinner on a cliff outside of Genoa, but it’s actually incredibly quick and easy to make at home.

Technical tip: When you zest the lemon, be sure to zest only the outer golden skin for best flavor; avoid the bitter white layer below. Next, roll the lemon on a cutting board before squeezing it to release the greatest amount of juice.

Exchange option: Try swapping out the crab for shrimp for a cheaper alternative, or switch to lobster for something particularly indulgent on a special occasion.



Cook pasta according to package directions. Drain and set aside.


In a large sauté pan, heat the oil and butter over medium heat. Add the shallots and cook, 3 to 5 minutes, until golden brown. Stir in the garlic; cook 1 to 2 minutes.


Stir in the wine and lemon juice. Season with salt and pepper to taste. Bring to a boil; then reduce to a boil. Cook, stirring occasionally, about 8 to 10 minutes, until the sauce thickens and reduces.


Stir in cooked linguine, tomatoes, lemon zest, parsley and Parmesan, until well combined. Gently fold in the crab; be careful to avoid breaking up any lumps so diners can have nice bites of crab. Cook 2-3 minutes until completely hot.


Divide among four plates. Garnish with additional Parmesan and parsley, to taste. Use immediately.

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Jean H. Vannatta

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