Crab Linguine Quick (Print Version)
# Ingredients:
01 -
2 tablespoons of flat-leaf parsley, finely chopped.
02 -
4 tablespoons of grated Parmesan cheese.
03 -
1 tablespoon of fresh lemon juice.
04 -
1/4 tablespoon of sugar.
05 -
1 cup of brown crab meat (about 200g).
06 -
400g of linguine pasta.
07 -
3 large banana shallots, finely diced.
08 -
1/2 tablespoon of olive oil.
09 -
1 cup of white crab meat (about 200g).
10 -
1/2 tablespoon of unsalted butter.
11 -
A little bit of chili flakes, for garnish.
12 -
120ml of dry white wine or vermouth.
13 -
1 teaspoon of salt.
14 -
3 cloves of garlic, thinly sliced.
15 -
4 fresh tomatoes, deseeded and diced.
# Instructions:
01 -
Toss the tomatoes into the pan and cook them briefly for about a minute. Add the lemon juice and white wine, letting it simmer for 5 minutes to mellow out the wine's sharpness.
02 -
Boil the linguine in salted water as per the pack’s instructions. Save about 120ml of the starchy water right before draining the pasta.
03 -
Mix the linguine into the crab sauce, then fold in the white crab meat and sprinkle the Parmesan. Use some pasta water to get the sauce nice and silky.
04 -
Melt the butter alongside the olive oil in a wide pan. Cook the shallots, garlic, salt, and sugar over low heat, stirring, until the shallots soften after about 5 minutes.
05 -
Stir in the fresh parsley. Adjust the seasoning if needed. Serve up with chili flakes and a sprinkle of extra parsley on top.
06 -
Stir the brown crab meat directly into the sauce, ensuring it’s evenly combined.
# Notes:
01 -
Pasta water can help make the sauce smoother and cling better to the noodles.
02 -
Add the white crab meat near the end to keep its texture and flavor intact.