Linguine with Crab and Arugula

Linguine al Granchio e Rucola

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.


  • 1 cup fresh, ripe tomatoes
  • linguine
  • 1 teaspoon garlic, finely chopped
  • 5 tablespoons extra virgin olive oil
  • ΒΌ teaspoon crushed red pepper
  • 2 cups arugula
  • Salt
  • 8 ounces cooked crab meat


  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 Β½-inch dice.
  3. Peel and finely chop the garlic. Put 4 tablespoons of the olive oil, garlic, and crushed red pepper in a 12-inch skillet and place over medium high heat. When the garlic begins to sizzle, add the fresh tomatoes. Cook until the tomatoes begin to break down and the oil begins to take on a reddish color. This should happen quickly, in 5 minutes or less, and the tomatoes should not go through the usual process of releasing water and cooking down until they have reduced. You may need to raise the heat to high but be careful not to burn the tomatoes.
  4. While the tomatoes are cooking, remove any thick stems from the arugula and coarsely chop the leaves. When the tomatoes are ready, add the arugula, season with salt and add about 2 tablespoons water. Cook for 2 to 3 minutes until the arugula has wilted completely.
  5. Add 2 tablespoons salt to the boiling pasta water, add the linguine, and stir until all the strands are submerged. Cook until al dente.
  6. Add the crab to the sauce and cook, stirring until it is heated through about 2 minutes. Remove from the heat.
  7. When the pasta is done, drain well, and toss with the sauce and the remaining tablespoon of olive oil. Serve at once

Also good with: