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Linguine with Crab and White Wine

COOK TIME
20 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(91)
Linguine with Crab and White Wine
Linguine with Crab and White WineNathan Congleton / TODAY
COOK TIME
20 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(91)

Ingredients

  • 12 ounces linguine
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 shallots, peeled and thinly sliced
  • 2 cloves garlic, minced
  • 1 cup white wine
  • 1 lemon, zested and juiced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup coarsely chopped fresh parsley, plus extra for garnish
  • 1/4 cup finely grated Parmesan cheese, plus extra for garnish
  • 1 pound jumbo lump crab meat
  • Salt and freshly ground black pepper
  • Chef notes

    Jumbo lump crab is delicate and delicious. This Italian-inspired dish reminds me of a candlelight dinner on a cliffside outside Genoa, but it's actually incredibly fast and straightforward to produce at home.

    Technique tip: When zesting the lemon, be careful only to zest the outer, golden skin for the best flavor; avoid the bitter white layer underneath. After, roll the lemon on a cutting board before juicing it to release the greatest amount of juice.

    Swap option: Try swapping the crab for shrimp for a less expensive alternative, or upgrade to lobster for something especially indulgent on a nice occasion. 

    Preparation

    1.

    Cook pasta according to package instructions. Drain and set aside.

    2.

    In a large sauté pan, heat oil and butter over medium heat. Add shallots and cook 3-5 minutes until browned. Stir in the garlic; cook 1-2 minutes.

    3.

    Whisk in wine and lemon juice. Season with salt and pepper to taste. Raise to a boil; then reduce to a simmer. Cook, stirring occasionally, about 8-10 minutes, until sauce has thickened and reduced.

    4.

    Fold in cooked linguine, tomatoes, lemon zest, parsley and Parmesan, until thoroughly mixed. Gently fold in crab; be careful to avoid breaking up the lumps so diners can get nice mouthfuls of crab. Cook 2-3 minutes until fully heated.

    5.

    Divide among four plates. Garnish with additional Parmesan and parsley, as desired. Serve immediately.