Crab Linguini in White Wine Sauce
with butter lettuce salad
Let the tender, subtly sweet flavor of crab shine in this simple pasta with a white wine cream sauce. A crisp green salad is a perfect complement to serve on the side.
- Shallots - 2 cloves, diced
- Garlic - 2 cloves, chopped
- Chives - 1 Tbsp, chopped
- Lemons - 1, zest and wedges
- Pasta, linguini - 8 oz (sub spaghetti or fettucine)
- Oil, olive - 1 Tbsp
- Butter - 2 Tbsp
- White wine - 1/2 cup (look for a dry variety; sub any type of stock)
- Creme fraiche - 1/3 cup
- Crab meat, cooked and picked over - 6 oz (look for jumbo lump or lump)
- Reserved pasta water - 1/4 cup
- Red pepper flakes (opt) - 1/2 tsp
- Black pepper - for serving
- Chives - 2 tsp, chopped
- Cucumbers - 6 oz, chopped
- Lettuce, butter or bibb - 6 cups, torn or chopped
- Vinegar, apple cider - 1 tsp
- Mustard, Dijon - 1 tsp
- Oil, olive - 2 1/2 Tbsp
Bring a large pot of salted water to boil.
While water comes to a boil, in a large salad bowl, whisk together vinegar and mustard. Add olive oil (portion for salad) while whisking. Pile cucumbers, lettuce, and chives (portion for salad) on top of dressing. Wait to toss until just before serving.
When salted water is boiling, add pasta and cook according to package directions. Near the end of cooking, reserve ¼ cup / 60 mL of pasta water (for 4 servings, adjust if customizing). Drain the pasta.
When butter melts, add shallots and garlic and saute until fragrant, ~2 minutes.
Pour white wine over aromatics and bring to a simmer. Simmer for 1 minute.
Whisk in creme fraiche and simmer until slightly thickened, 3 minutes more.
Add pasta, crab, and lemon zest to sauce and toss everything together until pasta is coated in sauce. As you toss the pasta, add in reserved pasta water a little at a time to help the sauce coat the pasta.
Taste pasta and season with some salt, if needed.
Transfer pasta to a serving platter and top with chives, red pepper flakes (if using), and some fresh black pepper. Serve lemon slices on the side (for squeezing over the top).
Toss salad. Enjoy pasta with salad!
We wanted to give this a 3.5. My husband I both felt this was missing something. Pulled crab was very expensive where we live, so we used what the recipe called for, but it prob could have used more. I upped the garlic and shallots and added mushrooms And zucchini to bulk up the dish and add veggies (we skipped the salad). I doubled the wine and creme fraiche. I feel like maybe a richer white wine/vermouth/marsala could have helped deepen the sauce flavor, or we thought shrimp along with the crab? Or garlic bread? Parmesean as others have suggested? We weren’t exactly sure what it needed. This all being said, it was very yummy!! It’s hard when the Cooks Smart standard is so high!0 Helpful
I used stock instead of wine and yogurt instead of creme fraiche. This combination lead to a curdled disgusting water sauce. do not recommend0 Helpful
This turned out very soupy. I would use half the amount of stock. Nonetheless, this was enjoyed by all.0 Helpful
quick, easy and so delicious!0 Helpful
Doubled the creme fraiche because the sauce seemed too thin and was happy with the way it thickened. Very tasty and came together quickly.0 Helpful
So tasty! We scored some delicious crab at Wholeys market.0 Helpful