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.
August 1st, 2007 at 2:27 pm
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
August 2nd, 2007 at 2:07 am
I love garlic in bread and that linguine looks……mmmmmm!!
Fantastic recipe.
August 3rd, 2007 at 6:59 am
Wow! what a great improvisation!! I love it. Thanks for sharing with Presto Pasta Nights.
August 5th, 2007 at 6:05 am
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…
July 7th, 2008 at 8:25 am
looks freakin awesome! … I’m salivating at the thought of garlic bread and crab linquini… thumbsup!