Authentic Venetian Crab Linguine
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 serves
This authentic Venetian Crab Linguine, like all Italian food is simple flavours in an easy meal that tastes amazing.
- 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)
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.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- If you are picking the crab meat yourself, you can get 3/4 cup crab meat from 2 cooked spider crabs.
- Using the pasta water in the sauce will help to make the sauce thicker and stick to the pasta.
- 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.
- Use a good quality drinking wine for this recipe. A sauvignon blanc, chardonnay, semillon will all work fine.
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