Linguine with Crab and Arugula

Linguine al Granchio e Rucola

Preparation info
  • Serves


    • Difficulty


Appears in
Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

I first had a version of this delicious pasta dish in Positano, on the beautiful Amalfi coast. The flavors of sweet crab meat, spicy arugula, and fresh tomatoes balance each other perfectly. Dungeness crab is ideal, if you can get it; otherwise use any good, sweet-tasting, meaty crab.


  • 1 medium clove garlic
  • pounds fresh tomatoes
  • 5 tablesp


  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Peel and finely chop the garlic. Peel the tomatoes, remove the seeds, and cut into ¼-inch dice.
  3. Put the olive oil, garlic, and hot red pepper flakes in a 12-inch skillet and place over medium-high heat. Once the garlic is sizzling, add the tomatoes, seaso