Giuliano Hazan

Linguine with Crab and Arugula

Linguine al Granchio e Rucola

Preparation info
  • Serves

    4

    People
    • Difficulty

      Easy

Appears in
The Classic Pasta Cookbook
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

This is a recipe I found in Positano in Southern Italy which I tried at home with great success using Dungeness crab. Other types of crab as long as they are meaty and sweet-tasting will work fine too.

Ingredients

  • 1 cup fresh, ripe tomatoes
  • linguine
  • 1 teaspoon garlic

Method

  1. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat.
  2. Peel the tomatoes using a sawing motion with your peeler. Remove the seeds, and cut into ½-inch</

Photos