A Fresh Crab Linguine Recipe

Linguine pasta, cooked al dente, then folded through fresh crab meat with a sauce of roasted tomatoes, herbs and prosecco. Decadent, delicious and simple, taking quality ingredients and making them shine is the ethos of Italian cooking, perfectly demonstrated in this dish.


Crab Linguine

  • ½ cup extra-virgin olive oil
  • 1 lb cherry tomatoes, halved
  • 1 lb linguine pasta
  • 2 clove garlic, thinly sliced
  • ½ tsp chilli flakes
  • ½ cup prosecco / white wine (optional)
  • 10 oz white crabmeat
  • 1 tbsp lemon juice
  • 1 tbsp parsley, finely chopped
  • salt, to taste
  • black pepper, to taste


4 portions


Preparation   10 minutes

Cooking         30 minutes

Total               40 minutes


  • Baking tray
  • Saucepan
  • Saute pan
  • Colander

Crab Linguine Recipe Guide

  1. Preheat an oven to 375F and line a baking tray with parchment paper.
  2. Place the cherry tomatoes onto the baking tray, drizzle with one tablespoon of extra-virgin olive oil then season with salt and black pepper.
  3. Roast the tomatoes in the oven for 20 minutes then remove and set aside.
  4. Fill a saucepan with water and set on a high heat.
  5. Bring the water to a boil, season with salt and add the linguine.
  6. Cook the linguine for 8 minutes.
  7. While the pasta cooks, place a saute pan on medium heat and add the remaining extra-virgin olive oil.
  8. Then add the sliced garlic and chilli flakes, cook for 1 minute.
  9. Pour the roasted tomatoes into the saute pan and add the prosecco.
  10. Reduce the prosecco for 2 minutes, forming the tomatoes into a loose sauce.
  11. When the pasta is nearly cooked, strain through a colander and reserve half a cup of the pasta water.
  12. Stir the pasta into the saute pan along with the white crabmeat, lemon juice and parsley, warm through for 1 minute, adjust the consistency of the sauce by adding the reserved pasta water.
  13. Serve the crab linguine immediately amongst four bowls.

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