Crab And Zucchini Linguine Recipes

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CRAB SPAGHETTI WITH ZUCCHINI AND BASIL



Crab Spaghetti with Zucchini and Basil image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 15

Kosher salt
1 pound spaghetti
3 tablespoon extra-virgin olive oil, plus more for garnish
1 medium zucchini, diced
1 teaspoon red pepper flakes
4 cloves garlic, sliced
1 small habanero, stemmed, seeded and chopped
1/2 cup white wine
2 tablespoons unsalted butter, at room temperature
8 ounces jumbo lump crabmeat
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil leaves, plus more for garnish
Zest of 1 lemon
Freshly ground black pepper
1/4 cup chopped fresh dill

Steps:

  • Bring a large pot of water to a boil and season generously with salt. Add the spaghetti, stir and cook until al dente, 6 to 8 minutes. Reserve 1/2 cup of the pasta water, then drain the spaghetti.
  • Meanwhile, add the olive oil to a large skillet over medium-high heat. Add the diced zucchini and cook until lightly browned but still slightly firm, 4 to 5 minutes. Add the red pepper flakes, garlic and habanero and cook for 1 minute. Add the wine, 1 tablespoon of the butter and the reserved pasta water and cook for another minute. Turn off the heat, add the crab and gently stir to mix everything.
  • Add the drained spaghetti, then add the parsley, basil and lemon zest. Add the remaining 1 tablespoon butter, some salt and pepper and a drizzle of olive oil and stir to combine. Transfer to a serving bowl and garnish with the dill and more basil.

CRAB AND ZUCCHINI LINGUINE



Crab and Zucchini Linguine image

From todays local paper The West Australian. Fresh linguine is stressed as essential (usually can be found in the fridge section of the supermarket and only takes a couple of minutes to cook). Times are estimated.

Provided by ImPat

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

250 g crabmeat (2-3 blue manna crabs)
4 zucchini (small)
1/4 cup olive oil
1 tablespoon garlic (minced)
2 red chilies (deseeded and finely sliced down the length of the chilli)
salt (to taste)
pepper (to taste)
500 g fresh linguine
2 tablespoons parsley (roughly chopped)
2 tablespoons lemon juice
1 lemon (cut into wedges, to serve)

Steps:

  • Pick through the crab meat to ensure there is no shell.
  • Finely shred the zucchinis or either coarsely grate them or use a mandolin to slice.
  • Add the olive oil to a wide pan and add the shredded zucchini and cook for a couple of minutes over a high heat until they collapse but have not coloured.
  • Add the garlic and chillies and cook for a couple of minutes longer.
  • Season well with the salt and pepper and fold through the crab meat.
  • Meanwhile cook the linguine in salted water - this should not take more than 2 minutes.
  • Lightly drain the linguine and then mix through the crab mixture.
  • Fold through the parsley and lemon juice and then serve with the lemon wedges.

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