Linguine Al Granchio (Linguine With Crab) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I spent seven years living in Maryland, where I could always get fresh crabs. Now that I'm in New England, it's a little tougher, but this is such a delicious dish that it makes the hunt worth it. In a pinch, you can use canned crabmeat, but fresh is definitely much better. Ingredients:
9 ounces crabmeat |
3 tablespoons olive oil |
2 tablespoons fresh parsley, roughly chopped (2 tsp., if using dried) |
2 garlic cloves, crushed |
12 ounces plum tomatoes, peeled and chopped |
1/4 cup dry white wine |
12 ounces linguine, uncooked |
salt and pepper, to taste |
Directions:
1. Using a mortar and pestle, grind the crabmeat into a rough pulp.
2. Heat 2 tablespoons of the oil in a large saucepan. Add the parsey and garlic, along with some salt and pepper, and fry for a few minutes, until the garlic starts to brown.
3. Add the tomatoes, crabmeat, and wine, then cover and simmer for about 15 minutes, stirring occasionally.
4. Meanwhile, cook the linguine according to the directions on the package. Drain, but reserve a bit of the cooking water. Put the linguine back in the pan. Add the remaining oil and toss over medium heat until the pasta is well coated.
5. Add the tomato-crab mixture to the linguine and toss again. Add some of the reserved cooking water if the pasta looks like it needs it. Adjust seasoning and serve hot.
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