Entree: Australia – Western Australia – Mandurah Crab Linguine (Western Australian fresh crab linguine in a lemon-garlic sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 12 oz (340 g) linguine
- 1 lb (450 g) fresh crab meat, picked from shells (blue swimmer or rock crab)
- 3 tbsp (45 ml) olive oil
- 2 tbsp (28 g) butter
- 4 cloves garlic, thinly sliced
- 1 small red chili, deseeded and finely chopped (or 1/4 tsp red pepper flakes)
- 1/2 cup (120 ml) dry white wine
- 1 lemon, zested and juiced (about 2 tbsp / 30 ml juice)
- 1/2 cup (120 ml) reserved pasta cooking water
- 2 tbsp (8 g) chopped flat-leaf parsley
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a rolling boil and cook linguine until just al dente according to package instructions. Reserve 1/2 cup (120 ml) pasta cooking water, then drain the pasta.
2. While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add sliced garlic and chili and cook gently until fragrant and the garlic is golden, about 1–2 minutes.
3. Add white wine and lemon zest to the skillet and bring to a simmer, reducing for 2–3 minutes.
4. Stir in the crab meat and lemon juice, warming gently for 1–2 minutes—do not overcook or the crab will toughen.
5. Add the drained linguine to the skillet with 1/2 cup (120 ml) reserved pasta water and toss to combine, coating the pasta. Add parsley, season with salt and pepper, and toss again.
6. Serve immediately with an extra drizzle of olive oil and a sprinkle of chopped parsley.