Crab Linguine and Garlic Bread

It’s been a while since I’ve made a new pasta dish. This week for Presto Pasta Night, I decided to try to wing it and make a dish that I had in New Jersey, but that I have never made at home before – crab linguine.


Even after making it, I still don’t have a recipe for it. It was an exercise in improvisation. I had made garlic bread to go with it, and had made a compound butter (made with spreadable butter, garlic paste, minced parsley, and garlic salt) that I used as the base of the crab dish. To a pound of canned lump crab I added a bit more parsley, some olive oil, a splash of clam juice, a couple squirts of lemon juice, and a little more garlic. I tossed the crab mixture with a pound of fresh egg linguine from Carfagna’s. It came out very much like the dish I had in New Jersey, except not as fresh (you can’t beat fresh seafood in a dish like this). All in all, and excellent dish, and one I wouldn’t hesitate to make again.

5 thoughts on “Crab Linguine and Garlic Bread

  1. Katiez

    Ooooh, fresh crab would really make that pasta heaven… but it sounds fantastic as is! I’d have to add some Parmesan , though…. just a wee bit!
    ust be the French in me wanting cheese haha

  2. Nora

    oooh I LOVE crab linguini! But I don’t enjoy removing the crab flesh from the steamed crabs (i did it once and never again!), so I usually just have it at a restaurant. Your recipe sounds like a terrific improvisation. I’ve never cooked with clam juice. I wonder if I can find it in Sydney…

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