Have I mentioned how much I love seafood? Well I do & any chance I get to add some to a dish I do – especially a pasta dish! I can’t go a week without having some type of pasta. Okay, more specifically, I really can’t go more than a day or so without some type of pasta. Thank goodness there are endless ways to prepare pasta & I’ll do my best to bring as many of them to your table as possible. Wouldn’t want to leave you out now!
This recipe would even be great with some cream added to it to thicken up the sauce when the weather cools off a bit. Also, if I’ve said it once, I’ve said it a million times PLEASE don’t cook with any wine that you wouldn’t drink! It should be a law. Perhaps I should start a petition LOL! You can enjoy the rest of your open bottle of wine with the dish. Additionally, please resist the temptation to buy the imitation crab meat. It just won’t work. I realize the real stuff can be a little pricey but quality ingredients make quality food. You’ll be happy you used the good stuff!
This dish is really easy; you just simply need to get your timing down. Start on the sauce right before your water starts to boil & you should be fine. I like to have all of my ingredients chopped, minced, diced & sliced (LOL) before I start cooking. Makes things go smoother. Remember, we should work smarter not harder in the kitchen! Be sure to have some bread nearby to sop up all of that crab-alicious sauce with!
What’s your most interesting way to enjoy crab?
What you’ll need:
1 box of Linguine (I like Barilla)
1 large container of crab meat (jumbo lump or claw meat works best)
4 cloves of fresh garlic – minced
2 green onions – chopped thin
1/2 stick of unsalted butter
extra virgin olive oil
1 cup of dry white wine
Juice of half lemon
What to do:
Put on a large pot of water to boil. Season water generously w/salt. When the water has almost started to boil you’ll need to start on your sauce. (Noting that when the water does boil, add your linguine and cook until al dente)
In a large pan (large enough to hold the sauce & then to add the linguine) add a few good turns of the olive olive and a tbsp of butter. When oil is heated add your garlic & onions. Saute for about a minute. Add in your wine & the rest of the butter. Allow sauce to reduce slightly. If sauce reduces too much add more wine & a little more butter. Add in your crab meat, lemon juice & GENTLY stir through. Check sauce for seasoning. Add salt if necessary.
By this time your linguine should be cooked. Drain your Linguine, reserving about a cup of the water. Add the drained linguine to the sauce pan and toss gently. If the sauce needs to be thinned out add some of the reserved pasta water (remember add a little add a time) Garnish with a little pepper & serve immediately.
Goes great with:
A nice crusty bread and the rest of the bottle of wine you used to cook with!
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