Entree: Italy – Linguine al Granchio (Linguine with crab)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 12 oz (340 g) linguine
- 1 lb (454 g) picked lump crab meat, drained and checked for shells
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1/2 tsp (2 g) crushed red pepper flakes (or to taste)
- 1 cup (150 g) cherry tomatoes, halved
- 1/4 cup (60 ml) dry white wine
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 ml) chopped fresh flat-leaf parsley
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the linguine until just shy of al dente according to package instructions; reserve 1 cup (240 ml) pasta cooking water, then drain the pasta.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat; add the sliced garlic and crushed red pepper and sauté until the garlic is fragrant and just begins to color, about 1–2 minutes.
3. Add the halved cherry tomatoes and cook until they start to collapse and release juices, about 3–4 minutes.
4. Pour in the white wine and simmer briskly for 2 minutes to reduce slightly, scraping any browned bits from the pan.
5. Add the picked crab meat to the skillet and gently fold to warm through—avoid over-stirring to keep lumps intact—then stir in the lemon juice and half the parsley; season with salt and pepper.
6. Add the drained linguine to the skillet with a splash of the reserved pasta water and toss gently to combine, adding more pasta water as needed to form a light sauce that coats the pasta.
7. Remove from heat, finish with the remaining parsley and an extra drizzle of olive oil if desired, adjust seasoning, and serve immediately.