Linguine Al Granchio Recipe
Recipe information
Make Linguine Al Granchio in just 30m. Linguine with jumbo lump crabmeat in a garlic, tomato and white wine sauce
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Ingredients
Main Ingredients
Cooking Instructions
1. Cook the Linguine
Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.
2. Sauté Garlic and Tomatoes
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the halved cherry tomatoes and cook until they start to soften, about 3-4 minutes.
3. Add Wine and Seasonings
Pour in the white wine and add the red pepper flakes, salt, and black pepper. Bring to a simmer and let it cook for about 5 minutes, allowing the alcohol to cook off and the sauce to reduce slightly.
4. Combine with Crab and Pasta
Gently fold in the jumbo lump crabmeat into the sauce, being careful not to break up the lumps. Add the cooked linguine and toss everything together until the pasta is well coated with the sauce.
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