Dungeness Crab Linguine in White Wine Garlic Sauce

How to Make Dungeness Crab Linguine in White Wine Garlic Sauce

1. 1

   Step 1: Cook the linguine

   Bring a large pot of water to a rolling boil and add the kosher salt. Cook the linguine until just al dente according to package directions (usually 9–11 minutes). Reserve about 1 cup (240 ml) of the pasta cooking water, then drain the pasta and set aside.

   For this step

   • 12 ozdried linguine
   • 1 tbspkosher salt (for pasta water and seasoning)
   
2. 2

   Step 2: Sauté garlic and aromatics

   While the pasta cooks, heat the olive oil and butter in a large wide skillet over medium heat until the butter melts and begins to foam. Add the minced garlic and red pepper flakes and sauté 30–60 seconds until fragrant and just golden (do not brown the garlic).

   For this step

   • 2 tbspextra-virgin olive oil
   • 2 tbspunsalted butter
   • 4 clovesgarlic, minced (about 4 cloves)
   • 1/2 tspred pepper flakes
   
3. 3

   Step 3: Deglaze with white wine and build the sauce

   Pour in the white wine to deglaze the pan and bring to a gentle simmer; let it reduce by about half (2–3 minutes) so the alcohol cooks off and flavors concentrate. Stir in the crab meat, lemon zest, and 1 tablespoon of lemon juice; warm the crab through gently for 1–2 minutes — be careful not to break up large lumps.

   For this step

   • 3/4 cupdry white wine (such as Sauvignon Blanc or Pinot Grigio)
   • 1 lbDungeness crab meat, cooked and picked (lumps and flaked)
   • 1 wholelemon (zest and juice)
   
4. 4

   Step 4: Toss pasta to finish

   Add the drained linguine to the skillet with the crab and toss to combine, adding reserved pasta water as needed (start with 1/4 cup/60 ml) to create a silky emulsified sauce that coats the pasta. Taste and adjust seasoning with a pinch of kosher salt and freshly cracked black pepper as needed.
   
5. 5

   Step 5: Finish and serve

   Turn off the heat and stir in the chopped parsley and a small drizzle of extra-virgin olive oil for brightness. Divide into 4 portions (about 1½ cups/350 g each), serve immediately with extra lemon wedges alongside for squeezing.

   For this step

   • 1/4 cupfresh flat-leaf parsley, chopped
   

1. Bring a large pot of water to a rolling boil and add the kosher salt. Cook the linguine until just al dente according to package directions (usually 9–11 minutes). Reserve about 1 cup (240 ml) of the pasta cooking water, then drain the pasta and set aside.
2. While the pasta cooks, heat the olive oil and butter in a large wide skillet over medium heat until the butter melts and begins to foam. Add the minced garlic and red pepper flakes and sauté 30–60 seconds until fragrant and just golden (do not brown the garlic).
3. Pour in the white wine to deglaze the pan and bring to a gentle simmer; let it reduce by about half (2–3 minutes) so the alcohol cooks off and flavors concentrate. Stir in the crab meat, lemon zest, and 1 tablespoon of lemon juice; warm the crab through gently for 1–2 minutes — be careful not to break up large lumps.
4. Add the drained linguine to the skillet with the crab and toss to combine, adding reserved pasta water as needed (start with 1/4 cup/60 ml) to create a silky emulsified sauce that coats the pasta. Taste and adjust seasoning with a pinch of kosher salt and freshly cracked black pepper as needed.
5. Turn off the heat and stir in the chopped parsley and a small drizzle of extra-virgin olive oil for brightness. Divide into 4 portions (about 1½ cups/350 g each), serve immediately with extra lemon wedges alongside for squeezing.