Crab Linguine
A quick and elegant pasta dish combining brown and white crab meat with garlic, chilli, white wine, and lemon, tossed with linguine in a silky sauce.
TOTAL TIME
30 min
ACTIVE TIME
19 min
QUANTITY
~2.75 l
DIFFICULTY
Trivial
CUISINE
Italian
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/12
Tools0/13
Ingredients0/12 gathered · 2 servings
2l
as needed
3clove
15g
1piece
200g
4tbsp
0.5tsp
80ml
100g
150g
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2l | — | — | |
| 2 | | as needed | — | — | |
| 3 | | 3clove | — | — | |
| 4 | | 15g | — | — | |
| 5 | | 1piece | — | — | |
| 6 | | 200g | — | — | |
| 7 | | 4tbsp | — | — | |
| 8 | | 0.5tsp | — | — | |
| 9 | | 80ml | — | — | |
| 10 | | 100g | — | — | |
| 11 | | 150g | — | — | |
| 12 | | 1pinch | — | — |
Tools17 items
Serveware1 item
Procedure36 steps
1 of 36
Pour the water into the stockpot.
Water · 2 l
⏱ 20s
ResultWater2 of 36
Add a tablespoon of salt.
Salt · 1 tbsp⏱ 5s
ResultSalted water3 of 36
Bring to a rolling boil over a high heat.
⏱ 8 min
ResultBoiling salted water4 of 36
Lay the garlic cloves on the chopping board.
Garlic · 3 clove
⏱ 5s
ResultGarlic5 of 36
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves8 of 36
Lay the parsley on the chopping board.
Flat-leaf parsley · 15 g⏱ 5s
ResultFlat-leaf parsley9 of 36
Pick off the leaves and chop them finely.
⏱ 45s
ResultFinely chopped parsley11 of 36
Lay the lemon on the chopping board.
Lemon · 1 piece⏱ 5s
ResultLemon13 of 36
Cut the zested lemon in half.
⏱ 10s
ResultHalved zested lemon14 of 36
Squeeze the juice into a fourth small bowl with the juicer, leaving the pips behind.
⏱ 30s
ResultLemon juiceused in step 3315 of 36
Pour the olive oil into the large frying pan.
Extra-virgin olive oil · 4 tbsp
⏱ 5s
ResultMeasured oil17 of 36
Add the chilli flakes.
Chilli flakes · 0.5 tsp⏱ 5s
ResultGarlic and chilli in oil18 of 36
Cook over a medium-low heat for about 2 minutes, stirring, until the garlic is pale gold.
⏱ 2 min
ResultGarlic and chilli oil19 of 36
Pour in the wine.
Dry white wine · 80 ml⏱ 5s
ResultGarlic oil and wine20 of 36
Let it bubble for about 2 minutes, until reduced by half.
⏱ 2 min
ResultReduced wine sauce21 of 36
Add the brown crab meat.
Dressed brown crab meat · 100 g⏱ 10s
ResultWine sauce with brown crab22 of 36
Stir until the crab melts into a creamy sauce, then take the pan off the heat while the pasta cooks.
⏱ 1 min
ResultBrown crab sauce23 of 36
Add the linguine to the boiling water.
Linguine · 200 g⏱ 15s
ResultLinguine in boiling water24 of 36
Boil for about 10 minutes, stirring now and then with tongs, until al dente.
⏱ 10 min
ResultCooked linguine in water25 of 36
Ladle about 100 ml of the pasta water into the heatproof jug.
⏱ 15s
ResultLinguine in its cooking waterused in step 2929 of 36
Pour in the reserved pasta water.
⏱ 5s
ResultLinguine, sauce and pasta water30 of 36
Toss with tongs over a low heat for about a minute and a half, until the sauce is glossy and clings to the pasta.
⏱ 1 min 30s
ResultGlossy crab linguine31 of 36
Add the white crab meat.
White crab meat · 150 g⏱ 10s
ResultLinguine with white crab34 of 36
Take the pan off the heat and toss gently, just enough to warm the white crab through.
⏱ 30s
ResultCrab linguine35 of 36
Taste and add a pinch of salt.
Salt · 1 pinch⏱ 5s
ResultSalted crab linguine36 of 36
Add a pinch of black pepper.
Ground black pepper · 1 pinch⏱ 5s
ResultSeasoned crab linguineTotal Time30 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 l | | Pour the water into the stockpot.⏱ 20sResultWater |
| 2 | 1 tbsp | | Add a tablespoon of salt.⏱ 5sResultSalted water |
| 3 | — | | Bring to a rolling boil over a high heat.⏱ 8 minResultBoiling salted water |
| 4 | 3 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 5 | Garlicstep 4 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 6 | Peeled garlic clovesstep 5 | | Slice the garlic thinly.⏱ 40sResultThinly sliced garlic |
| 7 | Thinly sliced garlicstep 6 | | Put the garlic in the small bowl.⏱ 5sResultThinly sliced garlicused in step 16 |
| 8 | 15 g | | Lay the parsley on the chopping board.⏱ 5sResultFlat-leaf parsley |
| 9 | Flat-leaf parsleystep 8 | | Pick off the leaves and chop them finely.⏱ 45sResultFinely chopped parsley |
| 10 | Finely chopped parsleystep 9 | | Put the parsley in a second small bowl.⏱ 5sResultFinely chopped parsleyused in step 38 |
| 11 | 1 piece | | Lay the lemon on the chopping board.⏱ 5sResultLemon |
| 12 | Lemonstep 11 |  | Grate the zest finely into a third small bowl.⏱ 40sResultLemon zestused in step 32 |
| 13 | — | | Cut the zested lemon in half.⏱ 10sResultHalved zested lemon |
| 14 | — | | Squeeze the juice into a fourth small bowl with the juicer, leaving the pips behind.⏱ 30sResultLemon juiceused in step 33 |
| 15 | 4 tbsp | | Pour the olive oil into the large frying pan.⏱ 5sResultMeasured oil |
| 16 | Thinly sliced garlicstep 7 | | Add the garlic.⏱ 5sResultGarlic in oil |
| 17 | 0.5 tsp | | Add the chilli flakes.⏱ 5sResultGarlic and chilli in oil |
| 18 | — | | Cook over a medium-low heat for about 2 minutes, stirring, until the garlic is pale gold.⏱ 2 minResultGarlic and chilli oil |
| 19 | 80 ml | | Pour in the wine.⏱ 5sResultGarlic oil and wine |
| 20 | — | | Let it bubble for about 2 minutes, until reduced by half.⏱ 2 minResultReduced wine sauce |
| 21 | 100 g | | Add the brown crab meat.⏱ 10sResultWine sauce with brown crab |
| 22 | — | | Stir until the crab melts into a creamy sauce, then take the pan off the heat while the pasta cooks.⏱ 1 minResultBrown crab sauce |
| 23 | 200 g | | Add the linguine to the boiling water.⏱ 15sResultLinguine in boiling water |
| 24 | — | | Boil for about 10 minutes, stirring now and then with tongs, until al dente.⏱ 10 minResultCooked linguine in water |
| 25 | Cooked linguine in waterstep 24 | | Ladle about 100 ml of the pasta water into the heatproof jug.⏱ 15sResultLinguine in its cooking waterused in step 29 |
| 26 | Linguine in its cooking waterstep 25 |  | Drain the linguine in the colander in the sink.⏱ 20sResultDrained linguineused in step 28 |
| 27 | Pasta cooking waterstep 26 | — | Pour away the rest of the cooking water.⏱ 5s |
| 28 | Drained linguinestep 26 | | Tip the linguine into the sauce.⏱ 10sResultLinguine in crab sauce |
| 29 | Reserved pasta waterstep 25 | | Pour in the reserved pasta water.⏱ 5sResultLinguine, sauce and pasta water |
| 30 | — | | Toss with tongs over a low heat for about a minute and a half, until the sauce is glossy and clings to the pasta.⏱ 1 min 30sResultGlossy crab linguine |
| 31 | 150 g | | Add the white crab meat.⏱ 10sResultLinguine with white crab |
| 32 | Lemon zeststep 12 | | Add the lemon zest.⏱ 5sResultLinguine with crab and zest |
| 33 | Lemon juicestep 14 | | Pour in the lemon juice.⏱ 5sResultLinguine with crab and lemon |
| 34 | — | | Take the pan off the heat and toss gently, just enough to warm the white crab through.⏱ 30sResultCrab linguine |
| 35 | 1 pinch | | Taste and add a pinch of salt.⏱ 5sResultSalted crab linguine |
| 36 | 1 pinch | | Add a pinch of black pepper.⏱ 5sResultSeasoned crab linguine |
| Total Time | 30 min | ||
Serving
- Twist the linguine into 2 warmed shallow bowls with the tongs.
- Scatter the parsley over and serve at once.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 799kcal | |
| 39g | |
| 31g | |
| 4g | |
| 83g | |
| 2g | |
| 5g | |
| 758mg |
Ingredients0/12
Tools0/13
Italian · Recipe
Crab Linguine
A quick and elegant pasta dish combining brown and white crab meat with garlic, chilli, white wine, and lemon, tossed with linguine in a silky sauce.
What you’ll doYou will boil the linguine while garlic and chilli soften in olive oil, then reduce white wine and melt the brown crab meat into it. The pasta is tossed in the sauce with a little of its cooking water, then the white crab, lemon zest and juice go in at the end with parsley.
Serves2
Total30 min
LevelMedium
Ingredients
- Water2 l
- Saltas needed
- Garlic3 clove
- Flat-leaf parsley15 g
- Lemon1 piece
- Linguine200 g
- Extra-virgin olive oil4 tbsp
- Chilli flakes0.5 tsp
- Dry white wine80 ml
- Dressed brown crab meat100 g
- White crab meat150 g
- Ground black pepper1 pinch
Tools
TongsThinly bowl (small bowl)Parsley bowl (small bowl)Lemon zest bowl (small bowl)Lemon juice bowl (small bowl)Heatproof jugLarge frying panChef's knifeMicroplane zesterCitrus juicerWooden spoonShallow bowlColanderStockpotLadleChopping boardMicroplane
Method
1
Pour the water into the stockpot.
20sStockpotWater · 2 l
2
Add a tablespoon of salt.
5sStockpotSalt · 1 tbsp
3
Bring to a rolling boil over a high heat.
8 minStockpot
4
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic · 3 clove
5
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic · step 4
6
Slice the garlic thinly.
40sChopping board, Chefs knifePeeled garlic cloves · step 5
7
Put the garlic in the small bowl.
Result · Thinly sliced garlic · used in step 16
5sThinly bowl (small bowl)Thinly sliced garlic · step 6
8
Lay the parsley on the chopping board.
5sChopping boardFlat-leaf parsley · 15 g
9
Pick off the leaves and chop them finely.
45sChopping board, Chefs knifeFlat-leaf parsley · step 8
10
Put the parsley in a second small bowl.
Result · Finely chopped parsley · used in step 38
5sParsley bowl (small bowl)Finely chopped parsley · step 9
11
Lay the lemon on the chopping board.
5sChopping boardLemon · 1 piece
12
Grate the zest finely into a third small bowl.
Result · Lemon zest · used in step 32
40sLemon zest bowl (small bowl), MicroplaneLemon · step 11
13
Cut the zested lemon in half.
10sChopping board, Chefs knife
14
Squeeze the juice into a fourth small bowl with the juicer, leaving the pips behind.
Result · Lemon juice · used in step 33
30sLemon juice bowl (small bowl), Citrus juicer
15
Pour the olive oil into the large frying pan.
5sLarge frying panExtra-virgin olive oil · 4 tbsp
16
Add the garlic.
5sLarge frying panThinly sliced garlic · step 7
17
Add the chilli flakes.
5sLarge frying panChilli flakes · 0.5 tsp
18
Cook over a medium-low heat for about 2 minutes, stirring, until the garlic is pale gold.
2 minLarge frying pan, Wooden spoon
19
Pour in the wine.
5sLarge frying panDry white wine · 80 ml
20
Let it bubble for about 2 minutes, until reduced by half.
2 minLarge frying pan
21
Add the brown crab meat.
10sLarge frying panDressed brown crab meat · 100 g
22
Stir until the crab melts into a creamy sauce, then take the pan off the heat while the pasta cooks.
1 minLarge frying pan, Wooden spoon
23
Add the linguine to the boiling water.
15sStockpotLinguine · 200 g
24
Boil for about 10 minutes, stirring now and then with tongs, until al dente.
10 minStockpot, Tongs
25
Ladle about 100 ml of the pasta water into the heatproof jug.
Result · Linguine in its cooking water · used in step 29
15sHeatproof jug, LadleCooked linguine in water · step 24
26
Drain the linguine in the colander in the sink.
Result · Drained linguine · used in step 28
20sColanderLinguine in its cooking water · step 25
27
Pour away the rest of the cooking water.
5sStockpotPasta cooking water · step 26
28
Tip the linguine into the sauce.
10sLarge frying panDrained linguine · step 26
29
Pour in the reserved pasta water.
5sLarge frying panReserved pasta water · step 25
30
Toss with tongs over a low heat for about a minute and a half, until the sauce is glossy and clings to the pasta.
1 min 30sLarge frying pan, Tongs
31
Add the white crab meat.
10sLarge frying panWhite crab meat · 150 g
32
Add the lemon zest.
5sLarge frying panLemon zest · step 12
33
Pour in the lemon juice.
5sLarge frying panLemon juice · step 14
34
Take the pan off the heat and toss gently, just enough to warm the white crab through.
30sLarge frying pan, Tongs
35
Taste and add a pinch of salt.
5sLarge frying panSalt · 1 pinch
36
Add a pinch of black pepper.
5sLarge frying panGround black pepper · 1 pinch
37
Twist the linguine into 2 warmed shallow bowls with the tongs. → Into 2 equal portions
30sShallow bowl, TongsSeasoned crab linguine · step 36
38
Scatter the parsley over and serve at once.
Result · Crab Linguine
10sShallow bowlFinely chopped parsley · step 10
Printed 11 October 2026