5 Step Crab Linguine in White Wine Sauce

This crab linguine is tossed with garlic and a fragrant white wine sauce. Use whole wheat or white linguine and sweet snow crab.

Crab linguine in a white wine and garlic sauce.

Seafood makes me feel like I’m truly bringing a fine dining experience into my home. And while shrimp and fish are good, I love crab legs. If you’ve ever been intimidated by preparing snow crab at home, fear not, it truly could not be easier. And this Crab Linguine in a White Wine Garlic Sauce will keep you coming back for more.


  • Linguine: A thicker noodle that pairs well with seafood dishes.
  • Garlic: Nutty, a little spicy, that naturally sweetens as it cooks and makes an excellent starter for any sauce.
  • Chili Flakes: Brings a bit of heat and deepens the flavor of the wine and garlic sauce.
  • Snow crab legs: Tender, chewy, and naturally salty, crab meat is one of my favorites.
  • White wine: Mild, dry, and a great pairing with seafood. I like to use something like Sauvignon Blanc.
  • Lemon juice: Bright, fresh acidity that rounds out the sauce and brings out the flavor of the crab.

How to Make Crab Linguine in a White Wine Garlic Sauce

Liz preparing crab legs

Start your crab linguine by preparing your crab legs. Depending on how you bought them, cut them so they are separated and about 3-4 inches long.

Cooking linguine

The pasta cooks in a pot of salted, boiling water. Cook until al dente, reserve some of the water, then drain and set aside.

Sauteing garlic and red chili flakes

Next, in a large skillet, sauté your garlic and chili flakes in the olive oil until aromatic.

Sauteing crab legs

Then add your crab legs and sauté an additional minute before using your white wine to deglaze the pan. Cover, and lower the heat. Let the crab steam for a couple of minutes until warmed through.

Adding pasta to pan

Now stir the cooked linguine into the pan.

Liz squeezing lemon juice

Add some fresh lemon juice to the sauce.

Stirring up pasta and crabs

Season with some salt and pepper, then stir to incorporate everything.

Freshly grating cheese into pan

Finish your dish with freshly grated parmigiano reggiano cheese.

Garnishing with parsley

And freshly chopped parsley.

Crab linguine in a white wine and garlic sauce.

Serve warm, and enjoy your home cooked Crab Linguine with White Wine Garlic Sauce!

Change It Up

  • Change the protein. This dish would also be great with shrimp or scallops.
  • No wine? No problem. If you don’t keep wine on hand or don’t drink, you can use chicken broth instead for the sauce.
  • Make it gluten free. Swap out the linguine for your favorite gluten free pasta instead.

Frequently Asked Questions:

Do you have to cook snow crabs?

No. Since snow crab legs are always sold precooked, you literally just have to cook them until they are warmed through, about 3-4 minutes tops. The sweet and briny crab pairs perfectly with the dry white wine and fragrant garlic in this show-stopping Crab Linguine with White Wine Sauce recipe.

What’s the difference between snow crab and king crab?

The main difference is that snow crabs are smaller, with thinner, longer legs. They also have a thinner shell, making them easier to cook and crack.

How do I store leftovers?

Kept in an airtight container, this pasta dish will keep in the fridge for up to 3 days.

Crab linguine with white wine garlic sauce.

Like It, Eat It, Share It!

Did you try this pasta dish? The next time you make it, snap a picture and share it to your socials. Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.

More Seafood Recipes

Liz eating crab linguine with white wine garlic sauce.

If you’re a seafood lover like me, then don’t be afraid to cook more of it yourself at home. My Crab Linguine is a great place to start.

Your fork is waiting.

Crab linguine in wine garlic sauce

5 Step Crab Linguine in White Wine Sauce

4.49 stars average
Sweet snow crab legs are tossed with linguine in a light and fragrant white wine garlic sauce. The perfect crab linguine in 5 easy steps.
PREP: 10 minutes
COOK: 10 minutes
TOTAL: 20 minutes
Servings: 4



  • 8 ounces whole wheat linguine (cooked according to package instructions reserving 1/2 cup of the cooking liquid)
  • ¼ cup extra virgin olive oil
  • 2 cloves garlic (grated)
  • 1 pinch chili flakes
  • 1 pound precooked snow crab legs (cut into 3-4 inch pieces)
  • ½ cup dry white wine or chicken broth (such as Sauvignon Blanc)
  • ¼ cup lemon juice
  • salt and pepper to taste
  • minced parsley and parmigiano reggiano (optional garnish)


  • Heat the olive oil over medium heat in a large, deep skillet. Sauté garlic for 30 seconds or until fragrant.
    Sauteing garlic and red chili flakes
  • Add chili flakes and crab legs to the pan and sauté an additional minute. Pour white wine into the pan to deglaze.
    Sauteing crab legs
  • Increase heat to high and bring to a boil then cover with a lid to allow crab legs to steam and warm through about 2-3 minutes.
  • Toss in pasta along with reserved cooking liquid and lemon juice. Season with salt and pepper to taste.
    Adding pasta to pan
  • Serve crab linguine in a large pasta bowl and garnish with minced parsley and Parmigiana Reggiano to taste.

Recipe Video


Calories: 370kcalCarbohydrates: 42.3gProtein: 17.2gFat: 16gSaturated Fat: 1.8gPolyunsaturated Fat: 14.2gTrans Fat: 0gCholesterol: 0mgSodium: 397mgFiber: 6gSugar: 0.3g

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38 thoughts on “5 Step Crab Linguine in White Wine Sauce”

  1. I will be trying this for Christmas Eve. We always do the Italian Feast of Seven Fish and use blue crabs with a red sauce. We live on Fort Myers Beach where Ian did major damage and we are afraid to eat the local blue crabs so we decided to try this for a change. Will let you know how it comes out.

    1. Sorry you didn’t find it flavorful enough! I’d recommend using more garlic and chili next time to see if it packs more of a punch for you.

      1. Would this sauce work for a clams in garlic wine sauce? Friends make this combo and say it is so easy but I don’t run across a recipe.

  2. Followed the recipe as is (except I used regular linguine instead of whole wheat), and it was a HIT. Absolutely delicious and surprisingly easy. This is a crowd pleasure for sure! Great recipe for a special occasion, especially because it doesn’t require too much time or effort!

  3. Def a make again recipe! Had left over king crab and wanted to do a pasta with it. I sauteed’ some mushrooms first then followed the recipe. Added 1/4 block of cream cheese to the sauce. I used chicken broth cuz I didnt have any wine. Really good and will make again! Thanks!

  4. Jesus, would you get to the freaking recipe already? I hate it when people have to tell their entire life story before getting to the recipe, especially when it’s a simplistic recipe that includes crab shells.

  5. We went to Seattle to visit my sister and got fresh crab there. Steamed them and put with this recipe. Let me tell you it was soooooooooo good! I’m not a seafood eater but this will defiantly be in our special recipe box FOREVER! Thank you so much!

  6. Tracey Hostler

    Just made this dish for dinner but instead of snow crab legs I used jumbo lump crab meat & regular linguine instead of whole wheat. Delicious. Next time I would probably cut back a little on the lemon juice & add more garlic but it was a light tasting, delicious dish. Will definitely be making again.

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