This authentic Venetian Crab Linguine, like all Italian food is simple flavours in an easy meal that tastes amazing.
4.63 from 8 votes

Authentic Venetian Crab Linguine

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 serves
Calories: 312kcal
Author: Marie Roffey
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This authentic Venetian Crab Linguine, like all Italian food is simple flavours in an easy meal that tastes amazing.
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: crab linguine, crab pasta

Ingredients

  • 300 g good quality dried linguine
  • 1 tablespoon olive oil
  • 1 large clove garlic, crushed
  • 1/2 cup dry white wine
  • 1 cup cherry tomatoes, chopped in half
  • 1 tablespoon cream (optional) (notes)
  • 1 teaspoon sea salt flakes
  • 1/2 teaspoon freshly cracked pepper
  • 3/4 cup cooked crab meat (notes)

Instructions

  • Place a saucepan of salted water over high heat and bring to the boil, then add your pasta.
  • Place the oil and garlic to a frying pan over medium heat, stirring. Once the oil is hot, saute the garlic for about 1 minute but don't let it get too dark.
  • Add the wine and turn the heat up to high. Let it bubble away for 2-3 minutes until the wine has almost totally evaporated. 
  • Add the cherry tomatoes and saute for about 2 minutes, then add the salt and pepper.  
  • Add 1/2 a cup of the pasta water followed by the cream and give it a good stir. Add the crab and stir until heated through (only about 30 seconds). 
  • By now the pasta should be al dente, so drain the water away and add the pasta to the sauce. Give it all a good mix, check the seasoning and serve.

Notes

  1. I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
  2. If you are picking the crab meat yourself, you can get 3/4 cup crab meat from 2 cooked spider crabs.
  3. Using the pasta water in the sauce will help to make the sauce thicker and stick to the pasta.
  4. I prefer to use whole fresh crab but you could use pre-picked crab meat from the seafood deli (not tinned or imitation). Blue Swimmer Crab and even Alasking king crab claws both work great.
  5. Use a good quality drinking wine for this recipe. A sauvignon blanc, chardonnay, semillon will all work fine.

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