Linguine al granchio veloce (quick crab linguine)
Prep time
Cook time
Total time
Categories: Kids, Quick and Easy, Gluten Free*use gluten free pasta, Dairy Free, Healthy
This is the quick version of my linguine al granchio which is just as impressive a presentation but missing some of the depth of flavour of the original (not that anyone else would know).
To stage this meal, make this sauce and ideally boil the water in a pentola. If a pentola is not available, boil the pasta for the first serving (90 grams of pasta per person) and use a slotted spoon to remove the pasta from the water. Remove the remaining sauce from the heat. Keep the pasta water heated in a covered pan until the next serving and repeat.
Recipe type: First Course (Primo)
Cuisine: Inter-regional
Serves: 4
  • 350 grams dried linguine
  • 80 mls extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1 pinch dried chilli flakes
  • 300 grams crab, white meat
  • 30 mls fish sauce
  • 20 mls (1 tablespoon plus 1 teaspoon) lemon juice
  • 10 grams (ΒΌ cup) flat leaf parsley, washed and finely chopped
  • 2 egg yolks
  • Sea salt
  • Black pepper, freshly ground
  1. Bring to a boil 5 litres of water and 50 grams of salt.
  2. Add the linguine to the salted water and cook for 2 minutes less than according to the timing on the package.
  3. While the pasta is cooking, heat a saucepan over medium heat until hot, add the olive oil, garlic, shallot, and dried chilli.
  4. Cook until fragrant, about 2 minutes, but before the garlic turns golden.
  5. Add the the crab meat and fish sauce to the pan.
  6. Cook for 5 minutes. Add the lemon juice, salt and pepper to taste.
  7. Drain the pasta and do not rinse. Add the pasta immediately to the sauce.
  8. Turn off the heat and then add the parsley and two egg yolks, stirring through, turn the heat on low and bring the sauce to a simmer for 1 minute until the sauce has thickened.
  9. Serve with freshly cracked black pepper over the top.
Recipe by Living a Life in Colour at