Ingredients Jump to Instructions ↓

  1. 1 box of Linguine (I like Barilla)

  2. 1 large container of crab meat (jumbo lump or claw meat works best)

  3. 4 cloves of fresh garlic - minced

  4. 2 green onions - chopped thin

  5. 1/2 stick of unsalted butter

  6. extra virgin olive oil

  7. 1 cup of dry white wine

  8. Juice of half lemon

  9. s/p

Instructions Jump to Ingredients ↑

  1. 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)

  2. 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.

  3. 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.


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