Spicy crab linguine

Name: Spicy crab linguine
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 2
Ingredients: Linguine pasta 7.1 oz; Tomatoes cherry 1 cup; Thyme 3 sprigs; Garlic 1 clove; Olive oil extra virgin 3 tbsp; Peperoncino spicy 1 fresh; Brandy 1.6 oz; Salt 0.3 tsp; Crab from 400 gr 1; Butter 1 ½ tbsp; Carrots 1; Onions 1 small; Celery 1 stalk; Salt ½ tsp; Brandy 1.6 oz; Water 1.1 cups

824

Calories per serving

Energy Kcal 824
Carbohydrates g 93.8
of which sugars g 13.2
Protein g 20.1
Fats g 29.6
of which saturated fat g 8.07
Fiber g 6.2
Cholesterol mg 53
Sodium mg 1190

Difficulty: Average
Prep time: 20 min
Cook time: 60 min
Serving: 2
Cost: Average

PRESENTATION

Fresh, vibrant flavors shine in this spicy crab linguine, a dish where tender pasta meets the bold kick of spices and the rich taste of fresh, flaky crab. The crab pasta stands out for its beautiful, golden strands coated in a buttery, savory sauce, accented by a hit of citrus that keeps everything bright and balanced. You’ll notice right away that the soft texture of the linguine pairs perfectly with the delicate, sweet notes of lump crab meat—it's a great choice for family dinners or whenever you want classic seafood pasta that delivers on taste and comfort. Weekend get-togethers, holiday meals, even simple weeknight suppers feel pretty special because this seafood linguine looks as good as it tastes (works really well for both casual and dressed-up occasions). When everything comes together…it’s honestly DELICIOUS—the kind of meal people remember and ask for again because it’s just so good and satisfying.

Busy families love how spicy crab linguine fits into all sorts of meal plans—this easy seafood recipe works as a quick dinner or the star of the show for a celebration. Since the fluffy pasta grabs every bit of sauce, every bite comes loaded with savory, zesty, moist flavor, plus that unmistakable hint of lemon that brightens up each forkful. Serve this versatile crab pasta with salad, crusty bread, or for a nice treat, a crisp glass of white wine—it always turns out really nice. It’s one of those QUICK crab pasta recipes where the final dish can be customized—herbs for extra freshness, more chili if you like it hotter, or just classic lemon crab linguine simplicity. Home cooks totally appreciate a seafood linguine dinner that seems fancy but’s easy to love, and everyone at the table usually agrees—this great recipe covers all the bases for good family meals, easy entertaining, and everyday dinner wins (kids and adults go back for seconds...that’s always a good sign).

INGREDIENTS

824

Calories per serving

Linguine pasta 7.1 oz (200 g)

Tomatoes 1 cup (200 g) - cherry

Thyme 3 sprigs

Garlic 1 clove

Olive oil 3 tbsp (40 g) - extra virgin

Peperoncino - spicy 1 fresh

Brandy 1.6 oz (45 g)

Salt 0.3 tsp (2 g)

Crab 1 - from 400 gr

for the fish stock: Butter 1 ½ tbsp (20 g); Carrots 1; Onions - 1 small; Celery - 1 stalk; Salt ½ tsp (3 g); Brandy 1.6 oz (45 g); Water 1.1 cups (250 ml)

Preparation

How to prepare Spicy crab linguine

To prepare spicy crab linguine, wash the vegetables under plenty of fresh running water and cut the carrot, celery, and onion into rather coarse pieces, setting them aside 1. Put a pot with slightly salted water on the heat and boil the crab for 5 minutes 2. When it's ready, drain it with a slotted spoon and let it cool 3.

Proceed then to clean the crab: with a small knife, remove the tail flap 4 and separate the top part from the bottom. Remove the stomach sac, the soft gills, as they are not edible, 5 and extract the tender and creamy flesh. Open the claws with pliers 6 and remove the meat in large pieces.

Twist the legs one at a time with a firm motion in the opposite direction to which they are oriented to detach them and extract the hidden meat inside 7. Keep the remnants aside as they will be useful. In a pan, melt the butter and add the oil 8. Add the roughly chopped vegetables and sauté for 5 minutes. Add the crab remnants 9,

deglaze with the brandy 10 and cook for 25-30 minutes over low heat, adding the room temperature water 11. Let it cook until reduced to concentrate the flavor best 12.

Once ready, strain everything with the help of a fine-mesh sieve 13 and set aside 14. Cut the chili in half and remove the internal seeds 15.

Finely chop it 16, then wash the cherry tomatoes and cut them into 4 parts 17. Sauté a clove of garlic in a non-stick pan with a drizzle of extra virgin olive oil 18;

remove the garlic and add the chili and cherry tomatoes 19, season with salt and pepper and add thyme, cooking for 10 minutes 20. Add the crab meat to the pan 21

along with the broth you prepared earlier 22, stir with a spatula and turn off the heat. Put a pot with water on the heat, when it reaches a boil, cook the linguine for 8 minutes, leaving it al dente 23. Once ready, drain the pasta and add it directly to the pan with the sauce 24;

turn on the heat, add the fish stock you prepared 25, distributing it evenly 26. Toss for a few moments to flavor, finally serve your spicy crab linguine piping hot, garnishing them with some thyme leaves 27.