Crab and Tomato Linguine
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- Kosher salt
- 12 ounce(s) dried linguine
- 1 to 2 small mild/sweet red chili peppers (or 1/2 teaspoon crushed red pepper flakes)
- 1 small onion
- 3 medium clove(s) garlic
- 20 cherry tomatoes
- 1 tablespoon(s) olive oil
- 1 bay leaf
- 1 cup(s) homemade or store-bought plain tomato sauce
- 1 pound(s) crabmeat, preferably a mix of lump and claw
- Freshly ground black pepper
- 1. Bring a large pot of water to a boil over high heat. Add a generous pinch of salt, then the pasta. Cook according to the package directions. Drain, reserving ½ cup of the pasta cooking water.
- 2. Meanwhile, stem, seed and finely chop the peppers (to taste). Cut the onion into small dice. Mince the garlic. Stem the cherry tomatoes (as needed); cut each one in half.
- 3. Heat the oil in a large skillet (not cast-iron) over medium heat. Add the garlic, onion, chili pepper(s) and bay leaf; cook for about 6 minutes, stirring, until the onion has softened. Stir in the tomato sauce and cook for 5 minutes, stirring and/or reducing the heat as needed.
- 4. Stir in the cherry tomato halves to coat evenly; cook for 5 minutes. Discard the bay leaf.
- 5. Pick over crabmeat, removing any bits of shell or cartilage, then fold the crabmeat into the skillet sauce.
- 6. Add the drained linguine along with about ¼ cup of its reserved cooking water. Use tongs to coat and incorporate ingredients; add more of the cooking water to reach the desired saucy consistency. Season with salt and pepper to taste. Divide among individual plates; serve immediately.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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