Recipe by Cluich
I spent seven years living in Maryland, where I could always get fresh crabs. Now that I'm in New England, it's a little tougher, but this is such a delicious dish that it makes the hunt worth it. In a pinch, you can use canned crabmeat, but fresh is definitely much better.
- 9 ounces crabmeat
- 3 tablespoons olive oil
- 2 tablespoons fresh parsley, roughly chopped (2 tsp., if using dried)
- 2 garlic cloves, crushed
- 12 ounces plum tomatoes, peeled and chopped
- 1⁄4 cup dry white wine
- 12 ounces linguine, uncooked
- salt and pepper, to taste
Directions See How It's Made
- Using a mortar and pestle, grind the crabmeat into a rough pulp.
- Heat 2 tablespoons of the oil in a large saucepan. Add the parsey and garlic, along with some salt and pepper, and fry for a few minutes, until the garlic starts to brown.
- Add the tomatoes, crabmeat, and wine, then cover and simmer for about 15 minutes, stirring occasionally.
- Meanwhile, cook the linguine according to the directions on the package. Drain, but reserve a bit of the cooking water. Put the linguine back in the pan. Add the remaining oil and toss over medium heat until the pasta is well coated.
- Add the tomato-crab mixture to the linguine and toss again. Add some of the reserved cooking water if the pasta looks like it needs it. Adjust seasoning and serve hot.