This light and flavourful crab linguine comes together in minutes - tender linguine tossed with sweet Atlantic crab, lemon, and butter for an easy, restaurant-quality meal at home.
Serves: 4
Prep time: 5 minutes
Cook time: 15 minutes
Ingredients
- 400 g (about 14 oz) linguine
- 3 tbsp olive oil
- 3 garlic cloves, finely minced
- ½ tsp chili flakes (optional, for heat)
- Zest and juice of 1 lemon
- 1 lb (450 g) cooked crab meat
- 3 tbsp unsalted butter
- ½ cup dry white wine (or seafood/chicken broth if preferred)
- ¼ cup fresh parsley, chopped
- Salt and freshly ground pepper, to taste
- Extra lemon wedges, for serving
Instructions
- Cook the linguine: Bring a large pot of salted water to a boil. Cook linguine until al dente, according to package directions. Reserve ¾ cup of pasta water before draining.
- Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add minced garlic (and chili flakes, if using) and sauté 30-60 seconds until fragrant, being careful not to brown.
- Build the sauce: Pour in white wine and simmer 2-3 minutes, allowing it to reduce slightly. Stir in butter, lemon zest, and juice.
- Add crab meat: Gently fold in the cooked crab meat and season lightly with salt and pepper. Warm through for 1-2 minutes - just until heated, not cooked further.
- Toss with pasta: Add the drained linguine to the pan. Toss gently to coat with the sauce, adding splashes of the reserved pasta water as needed to create a silky texture.
- Finish and serve: Sprinkle with chopped parsley, adjust seasoning, and add a drizzle of olive oil for shine. Serve with lemon wedges and a crack of black pepper.
Optional Add-Ons
- Creamy version: Add ¼ cup of light cream or Greek yogurt at step 4 for a creamy lemon-butter sauce.
- Vegetable boost: Fold in baby spinach, arugula, or halved cherry tomatoes.
- Wine pairing: Pairs beautifully with a crisp Pinot Grigio or Sauvignon Blanc.