Name: Donatello Italian Restaurants Linguine Al Granchio Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz Linguine pasta; 1 cup Jumbo lump crabmeat; 2 tbs Olive oil; 4 cloves Garlic, minced; 2 cups Cherry tomatoes, halved; 1 cup White wine; 1 tsp Red pepper flakes; 1 tbs Fresh parsley, chopped; 1 tsp Salt; to taste Black pepper

Linguine with jumbo lump crabmeat in a garlic, tomato and white wine sauce

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.

Cook the Linguine

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.

Sauté Garlic and Tomatoes

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.

Add Wine and Seasonings

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.

Combine with Crab and Pasta

Remove from heat and stir in the chopped parsley. Serve immediately, garnished with additional parsley if desired.

Garnish and Serve

Linguine pasta

Jumbo lump crabmeat

Olive oil

Garlic, minced

Cherry tomatoes, halved

White wine

Red pepper flakes

Fresh parsley, chopped

Salt

Black pepper

Linguine al Granchio

Make Linguine Al Granchio Recipe in just 30m. Linguine with jumbo lump crabmeat in a garlic, tomato and white wine sauce

Linguine Al Granchio Recipe

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