Description
Savor the luxurious flavors of king crab pasta in this incredible Mediterranean-inspired recipe featuring a rich tomato and ouzo sauce. Tender linguine is tossed in a creamy, fragrant sauce made with fresh cherry tomatoes, aromatic garlic and shallots, and a splash of ouzo, perfectly complementing the sweet crab meat. This elegant dish is finished with butter and fresh parsley, making it a perfect main course that’s both comforting and impressive for any seafood lover.
Ingredients
Scale
Pasta
- 12 ounces linguine or spaghetti
Sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup ouzo
- 1 cup cherry tomatoes, halved
- 1/2 cup crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing
- 1/3 cup heavy cream
- 1 pound cooked king crab meat, shells removed and shredded
- 2 tablespoons butter
- Chopped fresh parsley for garnish
- Lemon wedges for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine or spaghetti until al dente, according to package directions. Reserve 1/2 cup of pasta water before draining the pasta, then set the pasta aside.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the minced garlic, finely chopped shallot, and red pepper flakes if using. Sauté for 1 to 2 minutes until fragrant and softened, careful not to burn the garlic.
- Deglaze with Ouzo: Carefully pour in the ouzo and allow it to simmer for 2 to 3 minutes until it reduces slightly, enhancing the sauce’s flavor with a subtle anise note.
- Add Tomato Components: Stir in the halved cherry tomatoes, crushed tomatoes, tomato paste, lemon zest, salt, and black pepper. Let the sauce simmer for 5 to 6 minutes until it thickens and the tomatoes soften.
- Incorporate Cream: Pour in the heavy cream and continue cooking for another 2 minutes, stirring occasionally to combine and slightly thicken the sauce.
- Add Crab and Butter: Gently fold in the cooked king crab meat and butter. Cook only until the crab is warmed through to preserve its delicate texture and flavor.
- Toss Pasta and Serve: Add the cooked pasta to the skillet and toss to coat with the sauce evenly. Gradually add the reserved pasta water as needed to loosen the sauce to your desired consistency. Serve immediately, garnished with chopped fresh parsley and lemon wedges.
Notes
- Use fresh or thawed frozen king crab legs—make sure all shells are removed before adding the crab meat to avoid any hard bits.
- If ouzo isn’t available, substitute with a splash of dry white wine and a pinch of fennel seeds to mimic the anise flavor.
- Be careful not to overcook the crab; add it just at the end to maintain its tender texture.
- Adjust red pepper flakes to your spice preference or omit them for a milder sauce.
