Linguine with Crab and Arugula

Linguine al Granchio e Rucola

Preparation info
  • Serves


    • Difficulty


Appears in
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.


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


  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</