Linguine with Crab Meat

Main Course
Side Dish

Recipe courtesy of Susan Ford, Publisher of Louisiana Kitchen & Culture

Serves 4

Ingredients: 
  • 12 ounces lump crab meat, picked over for shells and cartilage 
  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons butter
  • 1 cup flat leaf parsley, coarsely chopped, plus more for garnish
  • 2 teaspoons garlic, minced
  • 1 lb ripe tomatoes, chopped
  • 1/3 cup dry white wine
  • 1 pound linguine, fresh or dried
  • salt and pepper to taste
  • French bread, for serving
  • grated parmesan, for serving

Linguine with Crab Meat

Crab meat with pasta 

Click image to enlarge
Method: 

Melt the butter and add to the olive oil. Heat 2 tablespoons of the oil mixture in a large saucepan over medium heat. Add the garlic and parsley and cook until fragrant.

Add the tomatoes, crab meat, and wine, bring to a simmer, cover, and cook for 15 minutes, stirring occasionally.

Meanwhile, cook the pasta according to package directions until just al dente; drain, reserving 1 cup of the cooking liquid. Return the pasta to the pot, return to medium heat, add the remaining oil mixture and toss to coat thoroughly. (This keeps the pasta from clumping together.)

​Add the tomato/crab mixture to the pasta and combine, adding some of the reserved cooking liquid if necessary to make it saucy.

​Serve at once with crusty French bread; garnish with additional parsley if desired. Pass the parmesan.

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