Snow Crab Linguine with White Wine Sauce
Delicate snow crab tossed with linguine in a light garlic white wine sauce. An elegant pasta dish that comes together in under 30 minutes.
Instructions
- 1
Cook linguine according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- 2
While pasta cooks, heat olive oil and butter in a large skillet over medium heat.
- 3
Add garlic and red pepper flakes, cooking until garlic is golden, about 2 minutes.
- 4
Add white wine and cherry tomatoes. Simmer for 3-4 minutes until tomatoes soften.
- 5
Gently fold in the crab meat and heat through for 2 minutes.
- 6
Add drained pasta to the skillet with half the parsley and lemon zest. Toss to combine, adding pasta water as needed to loosen.
- 7
Season with salt and pepper. Serve topped with remaining parsley and extra lemon zest.
Chef's Tips
- Use a good quality white wine that you'd enjoy drinking.
- Don't overcook the crab—it just needs to warm through.
- A squeeze of fresh lemon juice right before serving brightens the dish.
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