Crab Linguine in White Wine Sauce


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Crab Linguine in White Wine Sauce


For 5 Person(s)


  • 1 lb(s) Linguine
  • 2 Tbsp(s) Olive Oil
  • 25 grams Capocollo, Pancetta or Bacon
  • 3 clove(s) Garlic, minced
  • 1 Tbsp(s) Jalepeno Pepper, minced
  • 1 lb(s) Snow Crab meat
  • 1/3 cup(s) White Wine
  • 1/2 tsp(s) Salt
  • 1/2 tsp(s) White Pepper
  • 3 Tbsp(s) Parsley, fresh, chopped
  • 2 Tbsp(s) Chives, fresh, chopped
  • 1 tsp(s) Lemon Zest

Crab Linguine in White Wine Sauce Directions

  1. Bring a large pot of salted water to a boil. Cook linguine until al dente, about 10 minutes. Drain pasta and reserve 1/2 cup of pasta water; set aside.
  2. In a large pan heat 2 Tbsp of olive oil on medium heat. Add capocollo, pancetta or bacon a stir to browned, about 3 minutes. Remove meat to a paper towel; set aside.
  3. Return pan to medium heat. Saute chile and garlic until golden, 3-4 minutes.
  4. Increase heat to medium-high. Add the wine and crab meat and bring to a boil. Cook 3-4 minutes.
  5. Add pasta, pasta water, salt and pepper. Toss to coat pasta.
  6. Add reserved meat, half the parsley, half the chives and lemon zest. Toss to combine.
  7. Transfer pasta to serving dish. Garnish with remaining parsely and chives.


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