$25 order minimum for local delivery and pick-up | $50 order minimum for FedEx overnight delivery |

FREE SHIPPING starting at $150 (Southern CA) LEARN MORE

Search our store

Creamy Arabbiata-Style Linguine and Crab

Print this recipe:

Transform dinner into a gourmet experience with this irresistible recipe. Tender linguine meets a luscious, spicy arrabbiata cream sauce, perfectly balanced with sweet, succulent crab meat. Quick to prepare and bursting with flavor, this dish is perfect for impressing guests or treating yourself to an elevated meal at home. Try it today and savor the taste of gourmet simplicity!

Ingredients

½ package linguine

8 oz crab meat (we used half a 16 oz can of Crab Meat – Premium Lump)

1 can (14 oz) diced tomatoes

1 can (14 oz) tomato sauce

2 tbsp extra virgin olive oil

4 cloves garlic, minced

1 teaspoon red chili flakes

½ teaspoon oregano

½ teaspoon dried basil seasoning

½ cup heavy cream

Salt and pepper to taste

Instructions

Bring a large pot of water to a rolling boil. Season with sea salt and cook the linguine according to the directions on the package.
While the water is coming to boil, heat oil in large skillet set over medium heat; add onions and garlic and cook 1-2 minutes or until fragrant.
Stir in canned chopped tomatoes, allow to reduce till most liquid is gone, then add tomato sauce, salt, pepper, oregano and basil and bring to boil. Reduce heat to simmer; cook for 10 to 15 minutes or until sauce is slightly thickened.
Add chili flakes and heavy cream, stir and continue to simmer and allow to reduce and thicken (about 8-10 minutes). Adjust seasoning as needed
In a separate serving bowl, add about 1 ½ cups of the sauce, and gently fold in the crab meat being careful not to stir too much.
To serve, divide cooked pasta among four bowls, add some of the main sauce, and about a 1/2 cup of the sauced crab mixture.
Top with additional chili flakes and fresh grated Parmigiano Reggiano.