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.
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 I have the perfect seafood pasta dish to prove it. 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 as it coats well in thinner, lighter sauces.
- Garlic: Nutty and a little spicy, garlic 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 all time favorites.
- White wine: Mild, dry, and a great pairing with seafood. I like to use something like Sauvignon Blanc for my sauce, but a chardonnay would also do well.
- Lemon juice: Bright, fresh acidity that rounds out the sauce and brings out the flavor of the crab. Up the lemon taste by adding lemon zest as well!
How to Make Crab Linguine in a White Wine Garlic Sauce
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.
Then cook your pasta in a pot of salted, boiling water. Cook until al dente, reserve some of the water, then drain and set aside.
Next, in a large skillet, sauté your garlic and chili flakes in the olive oil until aromatic.
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.
Now stir the cooked linguine into the pan as well as the reserved pasta water.
Add some fresh lemon juice to the sauce.
Season with some salt and black pepper, then stir to incorporate everything.
Finish your dish with freshly grated parmigiano reggiano (or parmesan cheese).
And freshly chopped parsley.
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.
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
- Lemon Garlic Tilapia Fish Packets
- Crispy Baked Fish Sticks with Tartar Sauce
- Lemon Butter Baked White Fish
- Sautéed Shrimp with Garlic and Chilies
- Lebanese Baked Fish with Tahini Sauce and Toasted Pine Nuts
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 a White Wine Garlic Sauce
- 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.
- Add chili flakes and crab legs to the pan and sauté an additional minute. Pour white wine into the pan to deglaze.
- 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.
- Serve crab linguine in a large pasta bowl and garnish with minced parsley and Parmigiana Reggiano to taste.