Go Back
Twirled linguine al granchio topped with lump crab meat, parsley and lemon zest on a pale plate over linen

Linguine al Granchio: Fresh Crab Pasta Done Simply

Fresh crab meat tossed with linguine in a garlic, white wine and lemon sauce, no tomato, ready in 35 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course (Pasta)
Cuisine: Coastal Italian
Calories: 235
Ingredients Method Notes

Ingredients
  

Pasta
  • 320 g linguine or 340 g gluten free linguine
  • 2 tbsp fine sea salt for the pasta water
Crab Sauce
  • 60 ml extra virgin olive oil / 4 tbsp; plus more for finishing
  • 3 garlic cloves thinly sliced
  • 1/2 tsp red chili flakes optional
  • 100 ml dry white wine such as Vermentino or Pinot Grigio
  • 300 g fresh lump crab meat picked over for shell, cooked and refrigerated
  • 1 lemon zest lemon
  • 1 tbsp lemon juice fresh squeezed
  • 4 tbsp fresh flat-leaf parsley chopped, plus extra for serving
  • black pepper to taste; freshly ground

Method
 

Cook the Pasta
  1. Bring 4 liters / 1 gallon of water to a boil in an 8-quart / 7.5 L pot. Add the salt, it should taste like seawater.
  2. Add the linguine and cook for 9 to 10 minutes, about 1 minute short of the package time, until just short of al dente.
  3. Scoop out and reserve 1 cup / 240 ml of pasta water, then drain the linguine in a colander.
Make the Crab Sauce
  1. While the pasta water heats, warm the olive oil in a 12-inch / 30 cm skillet over medium heat. Add the garlic and chili flakes and cook for 1 to 2 minutes until fragrant but not browned.
  2. Pour in the white wine and let it simmer for 2 minutes to cook off the sharp alcohol smell.
  3. Add the crab meat and warm it through gently for 2 to 3 minutes, stirring once or twice. Stop as soon as it's warm and glossy, it turns rubbery if it stays on the heat too long.
Combine and Finish
  1. Add the drained linguine straight into the skillet along with a splash of the reserved pasta water. Toss with tongs for 1 to 2 minutes so the pasta finishes cooking and picks up the sauce.
  2. Remove the skillet from the heat. Stir in the lemon zest, lemon juice, and chopped parsley.
  3. Season with black pepper and more salt if needed, adding more pasta water a splash at a time if the sauce looks dry.
  4. Divide among bowls, drizzle with a little extra olive oil, and top with more parsley before serving right away.

Notes

  • Use crab meat picked the same day if possible, freshness matters more than quantity here.
  • Do not let the wine reduce past a light simmer, 2 minutes is enough.
  • Keep a cup of pasta water on hand, you'll likely use more than expected.
  • Skip pre-grated cheese entirely, this dish is not served with parmesan.