CRAB LINGUINE WITH CHILLI & PARSLEY
Keep it simple with this restaurant-style dish that takes a few good-quality ingredients and lets them shine
Provided by Barney Desmazery
Categories Dinner, Main course, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn't stick.
- While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
- When the pasta has had its cooking time, taste a strand - it should have a very slight bite. When it's ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
- Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it's starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.
Nutrition Facts : Calories 546 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 1.06 milligram of sodium
LINGUINE CRAB
Provided by Food Network
Categories main-dish
Time 30m
Yield about 4 servings
Number Of Ingredients 8
Steps:
- Remove the tough, outer part and stalk of the fennel. Slice the bulb as finely as you can across the grain. Keep any of the green tops.
- Heat 2 tablespoons oil in a thick-bottomed pan, add the garlic, fennel seeds, and chilis and cook to soften. Add the crab, zest and lemon juice, and season. Stir through, just to heat up the crab.
- Cook the linguine in boiling salted water for 5 minutes, then add the fennel slices, and cook together until al dente. Drain the pasta, keeping a little of the water, and add to the crab mixture. Stir thoroughly to combine, adding a little of the reserved water to loosen the sauce, if necessary.
- Serve with olive oil.
CRAB LINGUINE
My husband loves this dish and can prepare this one himself! Got it out of an ad for Louis Kemp Seafood products. We have used imitation lobster and crab. I bet it would be awesome with shrimp.
Provided by Naner
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package direction.
- On low to medium heat, saute garlic and oregano in butter for 1 minute, stir frequently.
- Add tomatoes and stir 3 minutes.
- Add remaining ingredients, until cheese is melted.
- Serve sauce over hot cooked pasta.
SPAGHETTI WITH CRAB, CHERRY TOMATOES & BASIL
Punchy fresh flavours in a good-for-you-dish are often what you need for a midweek boost. This pasta dish has it all
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- In a large frying pan, heat the olive oil. Add the garlic and chilli flakes. Cook until just pale golden, then add the tomatoes. Cook 3 mins more on a high heat until the tomatoes start to break down a little. Add the lemon juice and cook for 1-2 mins. Remove from the heat and stir in the crab to warm through - not too much or it will break up.
- Boil the pasta in a large pan of salted water following pack instructions then drain. Mix the pasta in the warm pot with the sauce, lemon zest and capers, and toss the basil through.
Nutrition Facts : Calories 349 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.36 milligram of sodium
AUTHENTIC VENETIAN CRAB LINGUINE
This authentic Venetian Crab Linguine, like all Italian food is simple flavours in an easy meal that tastes amazing.
Provided by Marie Roffey
Categories Dinner Lunch Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Place a saucepan of salted water over high heat and bring to the boil, then add your pasta.
- Place the oil and garlic to a frying pan over medium heat, stirring. Once the oil is hot, saute the garlic for about 1 minute but don't let it get too dark.
- Add the wine and turn the heat up to high. Let it bubble away for 2-3 minutes until the wine has almost totally evaporated.
- Add the cherry tomatoes and saute for about 2 minutes, then add the salt and pepper.
- Add 1/2 a cup of the pasta water followed by the cream and give it a good stir. Add the crab and stir until heated through (only about 30 seconds).
- By now the pasta should be al dente, so drain the water away and add the pasta to the sauce. Give it all a good mix, check the seasoning and serve.
- Please take a moment to rate this recipe. I really appreciate it and it helps me create more recipes.
Nutrition Facts : ServingSize 203 g, Calories 312 kcal
LINGUINI WITH CRAB
This linguini with crab meat pasta recipe is the seafood pasta recipe you never knew you needed. The white wine lemon butter sauce tastes amazing with the juicy jumbo lump crab meat and al dente linguini pasta.
Provided by Sarah Thomas-Drawbaugh
Categories Main Course
Time 35m
Number Of Ingredients 19
Steps:
- Preheat your broiler in the oven.
- Grab about 1.5 -2 slices of stale Texas toast.
- Remove the crust and add it to a food processor. Buzz the bread until the breadcrumbs are small, no large pieces.
- Add the breadcrumbs to a baking tray, and toss them with the parmesan cheese, Romano cheese, paprika, garlic powder, and onion powder.
- Broil for 4-5 minutes making sure to toss the breadcrumbs every 1-2 minutes to prevent burning.
- Once the breadcrumbs are golden brown, set them aside.
- Boil a pot of water and cook the pasta according to the package. Al dente preferred as the pasta will continue to cook in the sauce.
- Reserve a ½ cup pasta water.
- Drain the remaining water using a colander. Drizzle the pasta with olive oil and set it aside.
- In a 3.5-quart sauteuse pan over medium heat add the butter, minced garlic, and shallots.
- Once the shallots and garlic are fragrant and translucent, deglaze the pan with the white wine.
- Next, add the lemon juice, fresh parsley, salt, pepper, and red pepper flakes. Stir well.
- Then, you will reduce the heat to low and add 8 ounces of the jumbo lump crab meat with the juice. Gently toss everything together, trying not to break the jumbo crab meat up too much.
- Add about ¼ cup of the pasta water. I used a little more than a ¼ cup.
- Next, you will add the cooked linguini into the pan with the sauce and crab meat. Gently toss everything together.
- Top with the tossed breadcrumbs and some extra fresh chopped parsley.
- Serve with lemon wedges and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 511 kcal, Carbohydrate 63 g, Protein 22 g, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 56 mg, Sodium 1021 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 8 g
LINGUINE WITH CRAB MEAT
At All'onda in Greenwich Village, the chef Chris Jaeckle channels Venice by way of Japan. This pasta dish, which I enjoyed in his restaurant a few weeks ago, sums it up. Fresh pasta with crab meat and a smidgen of tomato is brightened with yuzu, lemon's racy Japanese cousin. I remembered the dish as I savored the food-friendly, energetic white Bordeaux. The good acidity and citric notes of these wines welcome seafood. Though Mr. Jaeckle's version calls for peekytoe crab, it is all but impossible to find in most retail fish markets, so he allowed for regular lump crab meat. As for the yuzu juice, it's sold in Japanese markets. Look for a refrigerated brand that has no preservatives. You'll have plenty left over, enough to test your cocktail-making chops before dinner.
Provided by Florence Fabricant
Categories dinner, easy, lunch, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine jalapeño, lemon zest and yuzu juice in a small dish and set aside. Heat half the oil in a large sauté pan. Add the onion and cook on medium-high until it starts to caramelize. Remove it. Add the mushrooms to the pan and cook until they start to brown. Return the onions to the pan, add the tomatoes and cook until they start to dry out. Pulse the mixture in a food processor until very finely chopped. Add the jalapeño mixture and season to taste with salt and togarashi. The mixture should have a touch of heat.
- Bring a pot of salted water to a boil for the pasta. Heat the remaining oil in the sauté pan on low. Add the garlic, cook until it softens, then add the wine. Increase heat to medium high and reduce until the wine films the pan. Add the stock and the tomato mixture. Stir, then add the crab.
- Cook the pasta until it is al dente, about 3 minutes. Drain and add it to the sauté pan. Add the butter. Use tongs to toss all the ingredients together. Divide among 4 warm plates, scatter tarragon on each and serve.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 16 grams, Carbohydrate 57 grams, Fat 25 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 884 milligrams, Sugar 4 grams, TransFat 0 grams
CRAB LINGUINE WITH BASIL, LEMON & CHILE
Crab is an old favorite of mine. This dish has such fresh clean flavors, and is best eaten with fresh crusty bread and a glass of chilled white wine.
Provided by James Tanner
Categories Citrus Fruit Herb Pasta Shellfish Dinner Lemon Basil Seafood Crab Summer Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 8
Steps:
- Add the olive oil, lemon zest, and chopped chiles to a small pan and place over low heat until they begin to sizzle. Remove from the heat and set aside.
- Bring a large saucepan of salted water to a boil. Add the linguine and cook according to the package instructions (about 7 minutes). Drain well, rinse with boiling water, and set aside.
- Add the chile and lemon oil to the pan that the linguine was cooked in. Add the lemon juice and cook over medium heat until sizzling. Return the linguine to the pan and add the crab meat. Toss gently for 1 to 2 minutes to warm the crab through.
- Fold in the basil and season with crushed sea salt and freshly ground black pepper. Spoon into warmed serving bowls.
LINGUINE WITH CRABMEAT AND GARLIC
Make and share this Linguine With Crabmeat and Garlic recipe from Food.com.
Provided by Sandyg61
Categories Crab
Time 40m
Yield 3-4
Number Of Ingredients 8
Steps:
- Set a large pot of salted water to boil.
- In a small saucepan, warm the olive oil, garlic, and pepper over low heat until the garlic turns golden brown.
- Add the crab, salt and pepper and wine and simmer until reduced slightly.
- Add half the parsley, cook another minute, and turn off the heat.
- Cook the pasta.
- When the pasta is just about done, reheat the crab sauce. Drain the pasta, toss with the sauce, and top with the remaining parsley.
Nutrition Facts : Calories 1006, Fat 39.3, SaturatedFat 5.5, Cholesterol 57.4, Sodium 301.9, Carbohydrate 116.9, Fiber 5.3, Sugar 3.2, Protein 37.2
LINGUINE WITH CRAB, LEMON, CHILE, AND MINT
To make this pasta sing, use the freshest, best-quality crab available, such as jumbo lump crabmeat, Dungeness, or king crab. Adjust the heat from the chiles and the amount of lemon juice to your liking.
Provided by Bon Appétit Test Kitchen
Categories Citrus Fruit Pasta Shellfish Dinner Lemon Mint Seafood Crab Winter Chile Pepper Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Meanwhile, melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium heat. Add shallots and stir until just soft, 3-4 minutes. Add garlic and 1 chile and cook, stirring often, until fragrant, about 1 minute.
- Add 1/2 tablespoon lemon juice and 3 tablespoons pasta cooking liquid to shallot mixture; add a pinch of pepper. Stir until liquid is almost evaporated, about 1 minute.
- Transfer pasta to skillet and add 1/2 cup reserved pasta cooking liquid. Increase heat to medium-high. Cook, tossing pasta or stirring with tongs, until liquid is almost evaporated and pasta becomes glossy, about 2 minutes. Add the remaining 3 tablespoons butter, 1 tablespoon oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, crab, half of mint, and more chile rounds, if desired.
- Stir pasta until butter melts and pasta is well coated, adding more pasta cooking liquid if dry. Divide between bowls; top with remaining 1 teaspoon lemon zest and mint. Sprinkle with more lemon juice if desired.
GARLICKY LINGUINE WITH DUNGENESS CRAB
Steps:
- 1. Cook pasta according to directions. Reserve 1 cup pasta water. 2. While the pasta water is coming to a boil and the pasta is cooking, remove the crabmeat from the shells. Cut or shred as needed to make bite-sized pieces. 3. Heat the oil and butter in a large skillet over medium heat. When the butter is melted, add the shallots and garlic and sauté for 2 minutes, until softened. Pour in the wine and simmer until reduced by half. 4. Add the crab meat, lower the heat, and toss so it is fully coated and warmed through. Remove from the heat. 5. Add the pasta and toss. Add the crème fraiche, salt, and enough pasta water to just loosen it slightly (just a few tablespoons should be plenty). 6. Add the parsley, toss, and taste for seasoning. Add more salt as needed. 7. Divide between four plates or shallow bowls and top with additional parsley for garnish.
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- In a blender, combine the ginger, lemon juice, vinegar, the chopped scallions, the soy sauce, oil, and 1/4 teaspoon of the salt. Blend until smooth, then stir in the lemon zest. Cut the avocado into 1/2-inch dice and add to the scallion vinaigrette.
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