Click for Cookbook LOGIN
"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Linguini with Dungeness Crab. Under construction Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Linguini with Dungeness Crab. Under construction is from The Richardson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb fresh or dry linguine
1/4 cup olive oil
2 tbsp butter
1/2 cup minced shallots
2 tbsp minced garlic.
1/2 cup dry white wine
1 1/2 lb Dungeness Crab Halfs (will yield about 12 oz of crab meat)
1/2 cup crème fraiche
1/2 tsp salt
1/4 cup chopped parsley, plus more for garnish
Directions:
Directions:
1. Remove the crabmeat from the shells. Cut or shred as needed to make bite-sized pieces.

2. Cook pasta according to directions. Reserve 1 cup pasta water.

3. Heat the oil and butter in a large skillet over medium heat. When the butter is melted, add the shallots and garlic and sauté for 2 minutes, until softened. Pour in the wine and simmer until reduced by half.

4. Add the crab meat, lower the heat, and toss so it is fully coated and warmed through. Remove from the heat.
The crab falls apart so don’t over toss it. The crab that shreds away flavors the pasta and if there is chunks that is fine but it isn’t like a shrimp pasta where you get big pieces.

FOLLOW THESE STEP IN ORDER TO KEEP THE CRAB FROM FALLING APART TOO MUCH

5. Return the drained pasta to the pot you boiled it in. Toss in the the crème fraiche, salt, and enough pasta water to just loosen it slightly (just a few tablespoons should be plenty).!

6. Add the parsley, toss, and taste for seasoning. Add more salt as needed.

7. Pour the crab and sauce over the pasta and lightly toss so as not to break up the crab anymore than you have to.

8. Divide between six plates or shallow bowls and top with additional parsley for garnish.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:


Didn’t have crème Friaiche so substituted 1/4 cup of half and half and 1/4 cup sour cream.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

121W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!