Garlic Butter Crab Linguine

How to Make Garlic Butter Crab Linguine

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 8–10 minutes), then reserve 1 cup (240 ml) of the pasta cooking water and drain the pasta.

   For this step

   • 12 ozLinguine
   • 2 tspKosher salt
   
2. 2

   Step 2: Sauté garlic and aromatics

   Warm a large, deep skillet over medium heat and add the butter. Once melted, add the minced garlic and red pepper flakes and sauté for 30–45 seconds until fragrant, taking care not to let the garlic brown.

   For this step

   • 4 tbspUnsalted butter
   • 4 clovesGarlic (minced)
   • 1/4 tspRed pepper flakes
   
3. 3

   Step 3: Deglaze and add lemon

   Pour in the white wine and simmer for 1–2 minutes to reduce slightly, scraping any brown bits from the pan. Add the lemon juice and zest, stir to combine, and let the sauce simmer another minute to marry the flavors.

   For this step

   • 1/2 cupDry white wine
   • 1 mediumLemon (juice and zest of 1 medium)
   
4. 4

   Step 4: Warm the crab and combine with pasta

   Gently fold the lump crab meat into the skillet just until warmed through — avoid over-stirring so the lumps stay intact. Add the drained linguine to the pan, tossing to coat; add reserved pasta water a splash at a time to create a silky sauce. Stir in chopped parsley and grated Parmesan, taste and adjust seasoning with a little extra salt if needed.

   For this step

   • 8 ozLump crab meat
   • 1/4 cupFresh parsley (chopped)
   • 1/3 cupGrated Parmesan cheese
   
5. 5

   Step 5: Finish and serve

   Remove from heat, portion the linguine into warm bowls, and serve immediately so the sauce stays glossy. Optionally garnish with extra parsley or a lemon wedge for squeezing at the table.
   

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 8–10 minutes), then reserve 1 cup (240 ml) of the pasta cooking water and drain the pasta.
2. Warm a large, deep skillet over medium heat and add the butter. Once melted, add the minced garlic and red pepper flakes and sauté for 30–45 seconds until fragrant, taking care not to let the garlic brown.
3. Pour in the white wine and simmer for 1–2 minutes to reduce slightly, scraping any brown bits from the pan. Add the lemon juice and zest, stir to combine, and let the sauce simmer another minute to marry the flavors.
4. Gently fold the lump crab meat into the skillet just until warmed through — avoid over-stirring so the lumps stay intact. Add the drained linguine to the pan, tossing to coat; add reserved pasta water a splash at a time to create a silky sauce. Stir in chopped parsley and grated Parmesan, taste and adjust seasoning with a little extra salt if needed.
5. Remove from heat, portion the linguine into warm bowls, and serve immediately so the sauce stays glossy. Optionally garnish with extra parsley or a lemon wedge for squeezing at the table.