Linguine al granchio e prosecco
Crab & Prosecco Linguine
About This Recipe
Are you looking for a delicious crab recipe with a difference? If you are, you’ve found it! Here’s my crab & prosecco linguine for you to enjoy.
Venice’s Rialto Fish Market is a vibrant, bustling place full of amazing fresh produce. I loved the atmosphere – all the locals out shopping and the fishmongers loudly calling out their catch of the day. These guys start work so early that they can often be seen enjoying their lunch with a glass of prosecco by 9am! So you can see where I found the inspiration for this recipe. Fresh crab is paired with the subtle flavour of prosecco to create a delicious celebratory dish; one that I was lucky enough to enjoy with all the beauty of Venice as my backdrop. If you prefer, use dry white wine instead of prosecco.
Ingredients
- 500g dried linguine
- 4 tablespoons olive oil
- 4 garlic cloves, peeled & finely chopped
- 1 fresh, medium-hot red chilli, deseeded & finely chopped
- 200g fresh red cherry tomatoes, halved
- zest of 2 unwaxed lemons
- 150-200ml prosecco
- 360g fresh white crab meat
- 120g pitted green olives, drained & halved
- 6 tablespoons chopped fresh flat-leaf parsley
- salt to taste
Weight Converter
Found in This Book

Feast your eyes on the finest crab & prosecco linguine! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
- Cook the linguine in a large pan of boiling, salted water until al dente.
- Meanwhile, put the oil, garlic and chilli in a large, high-sided frying pan or sauté pan and place over a medium heat. Fry gently for about 1 minute, stirring continuously.
- Add the tomatoes and cook for 2 minutes or until slightly softened (you do not want them to turn mushy). Stir in the lemon zest. Season with salt.
- Increase the heat and pour in the prosecco. Bring to the boil and let it bubble until almost evaporated (about 1–2 minutes). Add the crab meat, olives and parsley and turn off the heat.
- When the linguine is cooked, remove it from the water using tongs or a spaghetti spoon and put it directly in the pan with the crab mixture without draining. Gently toss the pasta to ensure it is evenly coated. Serve immediately.
Once you’re done, simply sit back and enjoy your crab & prosecco linguine and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.
More RecipesGet Inspired
Involtini di melanzane ripieni di uva passa, capperi e nociRolled Aubergines Stuffed wth Raisins, Capers & Walnuts
Aubergines were introduced to the Mediterranean region by the Arabs in the Middle Ages and Sicilians use them a lot in their cooking. Stuffing sliced aubergines with cheese, breadcrumbs and other goodies is a particularly popular way of serving them. Feel free to be creative with your fillings – this recipe is not about precision. Choose the heaviest aubergines you can find and cut just before...
4
Serves15
IngredientsVegetables
Main IngredientPetti di Pollo al Mascarpone, Salvia e LimeChicken Breasts in Creamy Sage & Lime Sauce
Chicken breasts are such a great option for an easy, quick and healthy midweek supper and this creamy sauce has a fabulous citrus kick. I like to serve this with a simple crisp green salad and some boiled new potatoes or – even better – my Mushroom Rice.
4
Serves14
IngredientsChicken
Main IngredientBucatini al pesto sicilianoBucatini with Sicilian Pesto
Classic pesto is a specialty of Liguria, in northwestern Italy. However, Sicilians have their own equally delicious, lesser-known version – just a few additional ingredients take it in an entirely new and exciting direction. In this recipe I’ve used bucatini pasta, which is basically a thicker version of spaghetti with a hole all the way through, but of course pasta of any shape will be fine.
4
Serves13
IngredientsOrecchiette con cime di rapeOrecchiette with Broccoli, Garlic and Chilli
I grew up eating orecchiette, the typical pasta shape of Puglia. The name translates as 'little ears', which is exactly what the shape resembles. Italian grandmothers traditionally make the pasta by hand, shaping it while having a good old chat. The hollow in the little ears perfectly entraps whatever sauce they are served with.
4
Serves9
IngredientsVegetables
Main IngredientLa Caprese di zia RitaMy Auntie Rita’s Pistachio and Chocolate Cake
Sometimes my Auntie Rita made this cake for me and my sister as an after-school treat. It's great for teatime, perfect as a dessert, and amazing if you have any gluten-free friends coming round.
8
Serves6
IngredientsChocolate
Main IngredientTranci di pesce spada con patate saltate e gremolataSwordfish Steaks & Sautéed Potatoes with Gremolata
I cooked this dish overlooking the beach at Pescoluse, on the Puglian coast. It’s known as the Maldives of Salento and is a hidden paradise. I used swordfish, but tuna would work well too. Gremolata is a dressing of raw chopped garlic, parsley and lemon zest. It is usually sprinkled over meats, such as osso bucco or carpaccio, but it also makes a great garnish for grilled fish. Always make sure you...
4
Serves11
IngredientsSeafood
Main Ingredient
Discuss This Recipe