Entree: Italy – Amalfi Coast – Linguine al Granchio alla Amalfitana (Amalfi-style 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, minced
- Zest of 1 lemon and 2 tbsp (30 ml) fresh lemon juice
- 1/4 cup (60 ml) dry white wine
- 1/4 cup (15 g) chopped fresh flat-leaf parsley
- 1/4 tsp (1 g) freshly ground black pepper
- Salt to taste
- Lemon wedges, for serving

Instructions

1. Cook the linguine in a large pot of well-salted boiling water until al dente; reserve 1 cup (240 ml) pasta water, then drain.
2. Warm the olive oil in a large skillet over medium heat and add the minced garlic; sauté until fragrant but not browned, about 1 minute.
3. Add the white wine and lemon juice to the skillet and simmer 1–2 minutes to reduce slightly.
4. Gently fold in the crab meat, lemon zest, and half the parsley; warm through for 1–2 minutes, seasoning with salt and black pepper.
5. Add the linguine to the skillet with a splash of reserved pasta water and toss to coat, adding more water as necessary to create a silky sauce.
6. Stir in the remaining parsley, taste and adjust seasoning, then serve with lemon wedges.