Linguine al granchio e prosecco
Crab & Prosecco Linguine

About This Recipe

Are you looking for a delicious crab recipe with a difference? If you are, you’ve found it! Here’s my crab & prosecco linguine for you to enjoy.

Venice’s Rialto Fish Market is a vibrant, bustling place full of amazing fresh produce. I loved the atmosphere – all the locals out shopping and the fishmongers loudly calling out their catch of the day. These guys start work so early that they can often be seen enjoying their lunch with a glass of prosecco by 9am! So you can see where I found the inspiration for this recipe. Fresh crab is paired with the subtle flavour of prosecco to create a delicious celebratory dish; one that I was lucky enough to enjoy with all the beauty of Venice as my backdrop. If you prefer, use dry white wine instead of prosecco.

TwitterFacebook

4

Serves

11

Ingredients

Crab

Main Ingredient

Pasta Recipes

Type

Ingredients

  • 500g dried linguine
  • 4 tablespoons olive oil
  • 4 garlic cloves, peeled & finely chopped
  • 1 fresh, medium-hot red chilli, deseeded & finely chopped
  • 200g fresh red cherry tomatoes, halved
  • zest of 2 unwaxed lemons
  • 150-200ml prosecco
  • 360g fresh white crab meat
  • 120g pitted green olives, drained & halved
  • 6 tablespoons chopped fresh flat-leaf parsley
  • salt to taste

Weight Converter

Found in This Book

Feast your eyes on the finest crab & prosecco linguine! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Cook the linguine in a large pan of boiling, salted water until al dente.
  2. Meanwhile, put the oil, garlic and chilli in a large, high-sided frying pan or sauté pan and place over a medium heat. Fry gently for about 1 minute, stirring continuously.
  3. Add the tomatoes and cook for 2 minutes or until slightly softened (you do not want them to turn mushy). Stir in the lemon zest. Season with salt.
  4. Increase the heat and pour in the prosecco. Bring to the boil and let it bubble until almost evaporated (about 1–2 minutes). Add the crab meat, olives and parsley and turn off the heat.
  5. When the linguine is cooked, remove it from the water using tongs or a spaghetti spoon and put it directly in the pan with the crab mixture without draining. Gently toss the pasta to ensure it is evenly coated. Serve immediately.

Once you’re done, simply sit back and enjoy your crab & prosecco linguine and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Chicken Skewers With Beans & Chickpea Salad

View Recipe

Next Recipe

Paccheri with Four Cheeses

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Tranci di pesce spada con patate saltate e gremolataSwordfish Steaks & Sautéed Potatoes with Gremolata

I cooked this dish overlooking the beach at Pescoluse, on the Puglian coast. It’s known as the Maldives of Salento and is a hidden paradise. I used swordfish, but tuna would work well too. Gremolata is a dressing of raw chopped garlic, parsley and lemon zest. It is usually sprinkled over meats, such as osso bucco or carpaccio, but it also makes a great garnish for grilled fish. Always make sure you...

4

Serves

11

Ingredients

Seafood

Main Ingredient
View Recipe

Stufato di agnello alla pugliesePuglian Lamb Stew

You’d have probably expected me to cook a seafood dish when visiting the picturesque cove of Polignano a Mare, in Puglia. However, despite facing the sea, the absence of safe moorings for boats has prevented the development of a fishing tradition in the town, so it relies on agriculture. The area is famous for its wonderful fresh vegetables – especially salad, olives and potatoes – so I decided...

4

Serves

15

Ingredients

Lamb

Main Ingredient
View Recipe

BrodettoPrawn & Monkfish Soup

Once considered poor man’s food, Italian fish soup can now be found in the best restaurants along the Adriatic coast. From Trieste to Puglia you’ll find the so-called brodetti (broths), although they vary from region to region. We had countless bowlfuls on our coastal journey; each was unique and all were delicious. Here I’ve used prawns and monkfish, but any white fish would work just as well....

4

Serves

14

Ingredients

Seafood

Main Ingredient
View Recipe

Dolce di panettone e miele con frutta grigliata e ricottaPanettone & Honey Pudding with Chargrilled Fruits & Ricotta

This is my Italian version of bread and butter pudding, served with char-grilled fruits and sweetened ricotta cheese. In Italy the ricotta is very creamy and rich, and I just added honey to sweeten it, but in Britain you might like to add a few drops of vanilla extract to give depth of flavour.

6

Serves

16

Ingredients

Fruit

Main Ingredient
View Recipe

Paccheri ai quattro formaggiPaccheri with Four Cheeses

Originating from Campania and Calabria, paccheri is a popular pasta shape in the region of Marche. When filming there I made this dish using a selection of delicious cheeses. This is a tasty and filling meal that’s really easy to make – it’s my version of a posh macaroni cheese! If you can’t find paccheri you can use large rigatoni for this recipe. If scamorza is unavailable, use a mixture...

4

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

Spiedini di pollo con insalata di fagioli e ceciChicken Skewers With Beans & Chickpea Salad

This is a great way to cook chicken – the sweetness of the marmalade combines with the smokiness and spice of the paprika to give a delicious glaze. I usually cook the skewers on a barbecue, but you can char-grill them too. When threading them, it helps to use the natural curved shape of the yellow peppers or onions at either end to keep the other ingredients secure.

4

Serves

18

Ingredients

Chicken

Main Ingredient
View Recipe