Linguine with Blue Crab

Linguine al Granchio Blu is a beautiful example of how Italian coastal cuisine adapts to what the sea provides. Blue crab is an invasive species in the Mediterranean that has spread rapidly along Italy’s coastline, feeding on clams, mussels, oysters and other shellfish and creating serious challenges for local fisheries.

As blue crab populations have grown, Italian fishermen and chefs have increasingly embraced it as a way to turn an environmental challenge into something delicious. Its sweet, delicate meat is perfect for simple seafood dishes, especially pasta. This linguine combines the crab with cherry tomatoes, garlic, parsley, chili and white wine for a light, flavourful dish that brings a little taste of the Italian coast to your table. 

Prepare the Crab

Heat a generous drizzle of olive oil in a large pan over medium heat. Add the garlic, parsley stems, and chili pepper. Sauté for 1–2 minutes until fragrant. Add the blue crab and cook until it begins to change colour. Add Gratsi White Wine and let it cook off, around 5 minutes. 

Make the Sauce

Add cherry tomatoes and season with salt. Cook for a few minutes until the tomatoes begin to soften, about 10 minutes.  Remove the crab from the pan and set aside. 

Cook the Pasta

Bring a large pot of generously salted water to a boil. Add the linguine and cook until just shy of al dente, reserving some pasta water before draining.

Finish the Pasta

Transfer the linguine directly into the pan with the tomatoes once al dente. Toss continuously, adding more pasta water as needed, until the pasta is glossy and well coated in the sauce. 

Serve

Plate the linguine family style if desired, and top with the blue crab. Finish with freshly chopped parsley, a drizzle of olive oil, and freshly cracked black pepper.