Spicy Crab Linguine Recipe
Category: Pasta Dishes | Serves: 2
If you’re craving a flavorful, satisfying pasta dish with a bit of a kick, these spicy crab linguine are just what you need. This rich, comforting recipe combines succulent crab meat with aromatic vegetables and a touch of heat from chili peppers, all harmonized with a delicate brandy-infused broth. The result is a mouthwatering plate of pasta that’s as easy to prepare as it is delicious. Perfect for a special dinner or a weeknight treat, this dish will surely impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Linguine | 200g |
| Tomatoes | 200g |
| Fresh thyme | 3 sprigs |
| Garlic clove | 1 |
| Olive oil | 40g |
| Chili pepper | 1 |
| Brandy | 45g |
| Salt | 5g |
| Crab (fresh or cooked) | 1 |
| Butter | 20g |
| Carrot | 1 |
| Onion | 1 |
| Celery | 1 stalk |
| Water | 250ml |
Nutritional Information (per serving)
These values are approximate and may vary based on specific ingredient brands and preparation methods.
| Nutrient | Amount |
|---|---|
| Calories | 450 |
| Protein | 30g |
| Carbohydrates | 50g |
| Fiber | 4g |
| Fat | 18g |
| Saturated Fat | 5g |
| Sodium | 800mg |
| Cholesterol | 55mg |
Instructions
Step 1: Prep the Vegetables
Start by washing all your vegetables thoroughly under cold running water. Peel the carrot and chop it into large chunks. Do the same with the onion and celery. Keep them aside for now.
Step 2: Cook the Crab
In a large pot, bring a lightly salted pot of water to a boil. Once boiling, carefully add the whole crab and let it cook for about 5 minutes. After this, remove the crab from the pot using a slotted spoon, allowing it to cool enough for handling.
Step 3: Clean the Crab
Now that the crab is cool enough to handle, remove the tail flap (the caudal fin) and twist off the legs. For each leg, twist it in the opposite direction to break it off and extract the succulent meat inside. Make sure to save all the shells and remnants because they will add flavor to your sauce. Set the crab meat and remnants aside.
Step 4: Make the Broth
In a separate large skillet or pan, melt the butter over medium heat and add the olive oil. Toss in the chopped vegetables (carrot, onion, celery) and sauté them for 5 minutes until they start to soften and release their fragrance. Add the crab remnants and stir them in to combine with the vegetables. Pour in the brandy and let it simmer until the liquid reduces by half, concentrating the flavor. Once reduced, strain the mixture through a fine mesh sieve to extract a flavorful broth. Discard the solids.
Step 5: Prepare the Chili and Tomatoes
Slice the chili pepper in half and remove the seeds. Finely chop the pepper. In a separate pan, heat a bit of olive oil and sauté the garlic clove until fragrant. Remove the garlic and add the chopped chili and tomatoes. Season with salt and pepper, and sprinkle in the thyme. Let this cook for 10 minutes, allowing the tomatoes to break down and create a flavorful sauce.
Step 6: Combine the Crab and Broth
Add the freshly cooked crab meat and the strained broth to the pan with the chili and tomato sauce. Stir everything together and let it simmer briefly, allowing the flavors to meld.
Step 7: Cook the Linguine
In another large pot, bring salted water to a boil. Add the linguine and cook according to the package instructions, usually for about 8 minutes, until al dente. Be sure to reserve a bit of pasta water in case you need to thin the sauce later.
Step 8: Combine the Pasta and Sauce
Once the pasta is done, drain it and immediately toss it into the pan with the crab sauce. Stir gently to combine, ensuring the linguine is well-coated in the rich, spicy sauce. If necessary, add a splash of the reserved pasta water to adjust the consistency of the sauce.
Step 9: Serve
Once everything is well mixed, transfer the linguine piccanti al granchio to serving plates. Garnish with a few sprigs of fresh thyme and serve hot. For an added touch, you can drizzle a bit of extra virgin olive oil over the top to enhance the richness of the dish.
Tips for Success
- Choosing Crab: Fresh crab is ideal for this dish, but if it’s unavailable, you can use high-quality canned crab meat for convenience.
- Spice Level: Adjust the chili to your preferred spice level. If you like a milder version, use less chili or opt for a mild variety.
- Make-Ahead: The crab broth can be prepared ahead of time and stored in the fridge for up to 2 days. Just reheat it when you’re ready to finish the dish.
Why You’ll Love This Dish
These spicy crab linguine are a perfect balance of rich flavors, light heat, and tender crab meat. The broth made from the crab’s shells imparts a deep, oceanic flavor that’s both comforting and sophisticated. The fresh thyme adds an earthy note, while the chili offers just enough spice to make each bite exciting. This is a dish that’s as flavorful as it is beautiful, and it’s sure to impress anyone at the table.
Enjoy your Spicy Crab Linguine, and let the delicate crab meat and zesty sauce take your pasta game to a whole new level!
