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I'm totally in love with this crab linguine dish! It's quick, super tasty, and works great for weeknight dinners or fancier meals too. With just a handful of fresh ingredients and 15 minutes, you'll get an amazing dish where the sweet crab perfectly complements the light tomato and white wine sauce.
What you'll love about it
This crab linguine has become my weeknight dinner superhero. It's easy to throw together, packed with fresh flavors, and fits anything from last-minute meals to special occasions. The mix of crab, juicy tomatoes, and fragrant shallots makes you feel like you're sitting in a cute Italian seaside restaurant.
Must-have ingredients
- Olive oil and butter: Half a tablespoon of each creates a flavorful foundation.
- Shallots: 3 finely chopped for their sweet aroma.
- Garlic: 3 minced cloves that make the sauce pop.
- Fresh tomatoes: 4 seeded and diced for freshness.
- Dry white wine: 120ml for that lovely tang and flavor.
- Crab meat: 200g of white and brown meat for delicate texture.
- Linguine: 400g cooked al dente.
- Parmesan: 4 tablespoons grated for the finishing touch.
- Flat-leaf parsley: 2 tablespoons chopped for brightness.
- Chili: A dash based on how spicy you want it.
Step-by-step cooking
- The flavorful base
- I melt the butter with olive oil in a big pan until it bubbles up.
- The aromatics
- I throw in my shallots, garlic, salt, and a tiny bit of sugar. I let them soften gently for 5 minutes.
- The sauce
- I mix in my tomatoes, then the white wine and lemon juice. I let everything simmer for 5 minutes so the flavors blend together.
- The crab and pasta
- I add the brown crab meat while my linguine cooks. I save some of that valuable pasta water for the sauce.
- Putting it all together
- I toss my pasta with the sauce, white crab meat, and parmesan. I add a splash of pasta water if needed to get the right texture.
- Serving up
- I plate it with fresh parsley and a bit of chili. A crusty piece of bread goes perfectly with this dish.
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Perfect pairings
To make these crab linguine even better, go for a chilled Sauvignon Blanc or a light rosé. Don't forget some crusty bread to soak up all that yummy sauce. And if you like a bit of kick, adding extra chili right before serving really brings everything together nicely.
Frequently Asked Questions
- → Can I use canned crab?
- Yes, canned crab works well. Just be sure to drain it thoroughly and check for any shell pieces.
- → What’s the difference between brown and white meat?
- Brown meat has a stronger taste and blends well into the sauce. White meat is lighter and should be added last to maintain its texture.
- → Can I prep the sauce ahead?
- You can make the base ahead, but add the crab and finish the dish just before serving to keep it fresh.
- → Which white wine should I use?
- Go for a dry white wine like Pinot Grigio or dry Vermouth. Avoid sweet wines, as they can overpower the sauce.
- → How do I store leftovers?
- This dish is best fresh, but you can refrigerate leftovers for up to 24 hours. Reheat gently with a splash of water to refresh the sauce.