Name: Granchio
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 14 oz Linguine pasta; 10 oz Fresh white crab meat; 3 tbsp Extra virgin olive oil; 3 cloves Garlic cloves, thinly sliced; 1 medium Red chili, deseeded and finely chopped; 0.5 cup Dry white wine (Pinot Grigio or Vermentino); 1 cup Cherry tomatoes, halved; 0.25 cup Fresh flat-leaf parsley, chopped; 1 whole Lemon, zest and juice; to taste tsp Sea salt and black pepper

Pasta & Grains

Granchio

Savor the delicate sweetness of fresh crab meat tossed with al dente linguine in a vibrant sauce of garlic, red chili, and dry white wine. This elegant coastal Italian dish is finished with a zest of lemon and fresh parsley for a refreshing and sophisticated meal.

Prep

15m

Cook

15m

Serves

Calories

485kcal

Qty	Ingredient
14 oz 400 g	Linguine pasta
10 oz 300 g	Fresh white crab meat
3 tbsp 45 ml	Extra virgin olive oil
3 cloves 3 cloves	Garlic cloves, thinly sliced
1 medium 1 piece	Red chili, deseeded and finely chopped
0.5 cup 120 ml	Dry white wine (Pinot Grigio or Vermentino)
1 cup 150 g	Cherry tomatoes, halved
0.25 cup 15 g	Fresh flat-leaf parsley, chopped
1 whole 1 whole	Lemon, zest and juice
to taste tsp 5 g	Sea salt and black pepper

2 Method

Step 1. Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente.

Step 2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and chopped chili, sautéing for 1-2 minutes until fragrant but not browned.

Step 3. Add the halved cherry tomatoes to the skillet and cook for 3 minutes until they begin to soften.

Step 4. Pour in the white wine and let it simmer for 2 minutes to reduce slightly.

Step 5. Gently fold in the fresh crab meat, taking care not to break up the lumps too much. Season with a pinch of salt and black pepper.

Step 6. Reserve half a cup of pasta water, then drain the linguine. Add the pasta to the skillet with the crab sauce.

Step 7. Toss everything together over low heat, adding a splash of the reserved pasta water to create a silky emulsion.

Step 8. Stir in the fresh parsley, lemon zest, and a squeeze of lemon juice. Serve immediately on warmed plates.

·
Always use fresh crab meat from the refrigerated section rather than canned for the best flavor and texture.
·
Don't overcook the garlic; if it turns brown or burnt, it will make the delicate crab sauce taste bitter.
·
The pasta water is 'liquid gold'—the starch helps the sauce cling perfectly to the linguine noodles.
·
If you prefer a richer sauce, stir in a small knob of cold unsalted butter at the very end.