Ingredients
Scale
- 200g linguine pasta
- 250g cooked crab meat
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Fresh parsley, chopped
- Salt and pepper, to taste
- Juice of 1 lemon
Instructions
- Bring a large pot of salted water to a boil and cook 200g linguine until al dente.
- Reserve 1/2 cup pasta cooking water, then drain the pasta.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Sauté 1 small onion until soft, about 3–4 minutes.
- Add 2 cloves garlic and cook for 30 seconds until fragrant.
- Add 1/2 cup cherry tomatoes and cook until they blister and soften.
- Stir in 250g cooked crab meat and warm gently for 1–2 minutes.
- Add juice of 1 lemon and a splash of the reserved pasta water.
- Toss the drained linguine into the skillet and mix until pasta is coated, adding more pasta water if needed.
- Season with salt and pepper, stir in fresh parsley, and serve right away.
Notes
Use reserved pasta water for a silky sauce. Warm the crab gently to avoid toughness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Seafood