Linguine Al Granchio Linguine With Crab Recipes

CRAB LINGUINE WITH CHILLI & PARSLEY

Crab linguine with chilli & parsley image

Keep it simple with this restaurant-style dish that takes a few good-quality ingredients and lets them shine

Provided by Barney Desmazery

Time 30m

Number Of Ingredients 8

Ingredients

400g linguine
4 tbsp extra-virgin olive oil
1 red chilli, deseeded and chopped
2 garlic cloves, finely chopped
1 whole cooked crab, picked, or about 100g/4oz brown crabmeat and 200g/7oz fresh white crabmeat
small splash, about 5 tbsp, white wine
small squeeze of lemon (optional)
large handful flat-leaf parsley leaves, very finely chopped

Steps:

Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn't stick.
While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
When the pasta has had its cooking time, taste a strand - it should have a very slight bite. When it's ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it's starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.

Nutrition Facts : Calories 546 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 1.06 milligram of sodium

EASY CRAB LINGUINE

Easy Crab Linguine image

A yummy sauce using surimi crab.

Provided by Marian Collins

Categories Seafood Fish

Yield 6

Number Of Ingredients 8

Ingredients

1 (16 ounce) package linguini pasta
¼ cup butter
1 onion, chopped
2 cloves garlic, minced
⅜ cup all-purpose flour
4 cups milk
¾ cup grated Parmesan cheese
1 pound imitation crabmeat

Steps:

Cook the pasta in boiling salted water until al dente.
Meanwhile, melt butter or margarine in a saucepan over medium heat. Add onion and garlic, and cook till transparent.
Mix flour into butter or margarine mixture to make a paste. Add warmed milk, and stir until well mixed. Heat gently, and when milk is quite hot add the parmesan. Stir until cheese is melted and sauce is thick. Don't boil. Stir in the crab, heat through.
Drain pasta. Serve sauce over hot noodles.

Nutrition Facts : Calories 569 calories, Carbohydrate 81.7 g, Cholesterol 57.3 mg, Fat 15.9 g, Fiber 3.5 g, Protein 26.1 g, SaturatedFat 9.1 g, Sodium 915.3 mg, Sugar 15.7 g

LINGUINE AL GRANCHIO (LINGUINE WITH CRAB)

Linguine Al Granchio (Linguine With Crab) image

I spent seven years living in Maryland, where I could always get fresh crabs. Now that I'm in New England, it's a little tougher, but this is such a delicious dish that it makes the hunt worth it. In a pinch, you can use canned crabmeat, but fresh is definitely much better.

Provided by Cluich

Categories Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

9 ounces crabmeat
3 tablespoons olive oil
2 tablespoons fresh parsley, roughly chopped (2 tsp., if using dried)
2 garlic cloves, crushed
12 ounces plum tomatoes, peeled and chopped
1/4 cup dry white wine
12 ounces linguine, uncooked
salt and pepper, to taste

Steps:

Using a mortar and pestle, grind the crabmeat into a rough pulp.
Heat 2 tablespoons of the oil in a large saucepan. Add the parsey and garlic, along with some salt and pepper, and fry for a few minutes, until the garlic starts to brown.
Add the tomatoes, crabmeat, and wine, then cover and simmer for about 15 minutes, stirring occasionally.
Meanwhile, cook the linguine according to the directions on the package. Drain, but reserve a bit of the cooking water. Put the linguine back in the pan. Add the remaining oil and toss over medium heat until the pasta is well coated.
Add the tomato-crab mixture to the linguine and toss again. Add some of the reserved cooking water if the pasta looks like it needs it. Adjust seasoning and serve hot.

Nutrition Facts : Calories 490.8, Fat 12, SaturatedFat 1.7, Cholesterol 26.8, Sodium 543.8, Carbohydrate 68.2, Fiber 3.9, Sugar 3.9, Protein 23.7

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