Linguine al Granchio
Fresh crab linguine with chilli, garlic, white wine and parsley — the taste of the Italian coast. Draining the linguine two minutes shy of al dente and finishing it in the sauce lets the pasta absorb the crab and wine flavour instead of just being coated in it.
Ingredients
Instructions
Cook linguine in well-salted water until 2 minutes from al dente.
Heat olive oil in wide pan, add garlic and chilli until fragrant.
Add white wine and let bubble 1 minute.
Add brown crab meat and stir into sauce.
Drain pasta and add to pan with ladle of pasta water.
Toss over heat until pasta is coated and glossy.
Fold in white crab meat, scatter with parsley and lemon zest. Serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.