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    You are in: Home / Recipes / Linguine Al Granchio (Linguine With Crab) Recipe
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    Linguine Al Granchio (Linguine With Crab)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Cluich's Note:

    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.

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    Units: US | Metric


    1. 1
      Using a mortar and pestle, grind the crabmeat into a rough pulp.
    2. 2
      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.
    3. 3
      Add the tomatoes, crabmeat, and wine, then cover and simmer for about 15 minutes, stirring occasionally.
    4. 4
      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.
    5. 5
      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.

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    Nutritional Facts for Linguine Al Granchio (Linguine With Crab)

    Serving Size: 1 (263 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 490.8
    Calories from Fat 107
    Total Fat 11.9 g
    Saturated Fat 1.7 g
    Cholesterol 26.7 mg
    Sodium 543.7 mg
    Total Carbohydrate 68.2 g
    Dietary Fiber 3.8 g
    Sugars 3.9 g
    Protein 23.7 g

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