Linguine with Crab

This simple but elegant pasta dish combines linguine with a light sauce made with lump crabmeat, fresh tomatoes, butter and white wine.


  • 10 ounces fresh linguine
  • 8 ounces lump crabmeat (see notes)
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, very finely chopped
  • 1/4 cup dry white wine
  • 4 large plum tomatoes, peeled, seeded and chopped
  • 3 tablespoons butter
  • 3 to 4 scallions, sliced
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh parsley, finely chopped
Linguine with Crab #Pastarecipes


  1. Put a pot of salted water on to boil for the pasta.
  2. Pick through the crab to remove any shells and set aside.
  3. Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, 1-1/2 minutes.
  4. Full instructions visit @mygourmetconnection

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