Ingredients with Measurements:
- 1 pound linguine
- 1/2 cup unsalted butter
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 pound fresh lump crabmeat
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or wok
- Tongs or pasta server
- Grater for Parmesan cheese
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of the pasta water and drain the rest.
2. While the pasta is cooking, melt the butter and olive oil in a large skillet or wok over medium heat. Add the minced garlic and red pepper flakes and cook for 1-2 minutes until fragrant.
3. Add the crabmeat to the skillet and gently toss to coat with the garlic butter sauce. Cook for 2-3 minutes until the crabmeat is heated through.
4. Add the cooked linguine to the skillet with the crabmeat and toss to combine. If the pasta seems dry, add some of the reserved pasta water to loosen it up.
5. Add the chopped parsley and basil to the skillet and toss to combine. Season with salt and pepper to taste.
6. Sprinkle the grated Parmesan cheese over the top of the linguine and crabmeat and serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- None
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 650
- Fat: 28g
- Carbohydrates: 70g
- Protein: 32g
Substitutions for ingredients:
- Linguine can be substituted with spaghetti or fettuccine.
- Butter can be substituted with margarine or vegan butter.
- Olive oil can be substituted with vegetable oil or canola oil.
- Fresh lump crabmeat can be substituted with canned crabmeat.
Variations:
- Add some chopped tomatoes or roasted red peppers to the skillet for extra flavor and color.
- Use shrimp or scallops instead of crabmeat.
- Make it spicy by adding more red pepper flakes or a dash of hot sauce.
Tips and tricks:
- Be gentle when tossing the crabmeat with the pasta to avoid breaking it up too much.
- Reserve some of the pasta water to help loosen up the sauce if needed.
- Use fresh herbs for the best flavor.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a skillet over medium heat, adding some pasta water if needed to loosen up the sauce.
Presentation ideas:
- Serve the crab linguine in a large pasta bowl with some extra Parmesan cheese on top.
Garnishes:
- Garnish with some fresh parsley or basil leaves.
Pairings:
- Serve with a crisp green salad and some crusty bread.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the pasta seems dry, add some of the reserved pasta water to loosen it up.
- If the crabmeat seems too salty, rinse it under cold water before using it in the recipe.
Food safety advice:
- Make sure the crabmeat is fresh and has been properly stored.
- Cook the pasta and crabmeat to the recommended temperatures to avoid foodborne illness.
Food history:
- Linguine with crabmeat is a popular Italian-American dish that originated in the mid-20th century.
Flavor profiles:
- This dish is savory and buttery with a hint of spice from the red pepper flakes.
Serving suggestions:
- Serve with a glass of white wine or a cold beer.
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Region: Italian