Linguine Al Granchio (Linguine With Crab)

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.