🦀 Linguine with crab
Linguine al granchio is an Italian seafood pasta in which flat linguine is tossed in a light tomato sauce with sweet crab meat, garlic, chili and parsley. The sauce is fresh and briny with a gentle heat, and the crab gives it natural sweetness. It is served straight from the pan, with plenty of chopped parsley on top.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 360 g linguine
- 250 g cooked crab meat
- 300 g cherry tomatoes, halved
- 2 garlic cloves, sliced
- 1 fresh chili, chopped
- 2 tbsp olive oil
- Large handful of parsley, chopped
- Salt
Method
- Cook the linguine in salted water until al dente; keep a cup of pasta water.
- Warm the oil with garlic and chili for 1 minute, add the tomatoes and cook 5–7 minutes until soft.
- Stir in the crab meat and heat through for 2 minutes.
- Add the drained pasta and a splash of pasta water and toss for 1 minute.
- Finish with parsley and serve at once.
How to make it lighter
- 1 tbsp olive oil ≈ 120 kcal — 1 tbsp for the whole pan is enough with the tomatoes' juices.
- Use 70–80 g dry pasta per person and add more crab and tomatoes for volume.
- Serve with a green salad to make a smaller pasta portion feel complete.
History
Pasta with crab is cooked in many coastal areas of Italy, where local crabs are part of the catch. It is eaten today in trattorias across Italy and abroad.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →