Interesting point every time I type linguine I use a ‘q’ instead of ‘g’. You can’t go wrong with such simple, classic flavours. Perfect for a quick workday meal or serve it up to your friends for a weekend get together. This is such an amazing dish and if you’re a pasta lover like I am, I know you’ll love it.
I hunted down an authentic Venetian cuisine cookbook and this recipe has been adapted from that. We spent days just wandering Venice and ate some amazing food including this pasta dish. One of my favourite cuisines is Italian food and my favourite place in the world is Venice, the home of this delightful meal. In 2016, I married the love of my life and we went on a wonderful 4 week honeymoon visiting our favourite places – Italy and New York. The flavour of the crab permeates the whole dish too so you end up with a very light coating of extremely richly flavoured sauce over delicate linguine. A little tomato, olive oil and garlic, mixed in with luscious chunks of crab meat are all you need. The sauce is sparse, not loaded like you see with a lot of pasta dishes but it has big flavour, as Italian food does. Finally, add the drained pasta ( photo 6) and serve.
Now it’s time to add that soft crab meat ( photo 5) – tip it in and give it a mix around. This step is optional and not in the original recipe but I love just that tiny bit of creamy flavour it adds to the sauce. It’s important to use the pasta water as the starch in that water will help the sauce to cling to the pasta better. Start creating the sauce by adding 1/2 cup of the pasta water ( photo 3). The next step is to add the cherry tomatoes and saute for just a couple of minutes (photo 1), before adding seasoning ( photo 2). You start by sauteeing garlic in some olive oil just over low heat, then add some white wine and simmer that over high heat until it’s almost all evaporated. That takes about 20 minutes and the whole dish only takes 10 to cook it from then on. To keep it super simple, I usually just buy pre-cooked crabs to save on a little time and just pick the meat myself. This simple crab linguine is quick to make. This is a complete meal on its own, however, you could serve it up with a side of crusty bread to soak up any of that lovely leftover sauce, or maybe some garlic bread to start. This version also uses just a touch of cream to help that lovely sauce cling to the strands of linguine. Like many Italian dishes, crab linguine is a combination of very simple ingredients – fresh crab meat, olive oil, garlic, white wine, tomatoes, seasoning and pasta. The wonderful thing about this recipe and, for that matter, many Italian recipes, is the simplicity and small number of ingredients. With just a few good quality ingredients, it’s bursting with flavour and very easy to make at home. Crab linguine is a traditional Venetian dish comprised largely of linguine and chunks of crab meat.
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