Crab Linguini

Crab Linguine Vongole

My favorite pasta is linguine vongole (clams), but LOVE crab and if I could, I would eat it everyday. So I made a version of the pasta with crab YOUR WELCOME. “The most delicious pasta EVER “
Servings 2


  • 8 oz fresh pasta   I used a fresh squid ink pasta
  • 6 oz Dungeness crab
  • 2 tbsp butter
  • 1 tsp olive oil
  • 2 cloves garlic thinly sliced
  • 1/2 tsp chili flakes
  • 2-3 tbsp pasta water  
  • Thinly sliced chives, lemon zest, maldon salt, pepper, olive oil, squeeze of lemon juice 


  • Start by bringing the water to a boil and generously salting it (1 tsp salt). Cook pasta to box instructions. If it's fresh, usually 5 minutes.
  • While pasta is cooking, bring a pan up to medium heat and add the butter, oil, garlic and chili flakes. Cook for about 5 minutes and then add the crab and toss it in the sauce making sure not to break up the gorgeous chunks.
  • Add the pasta straight from the water into the pan and combine altogether. Add more pasta water if you need to make it a bit thinner 1 tbsp at a time. 
  • Serve half into a dish and zest some lemon, top with chives, a healthy drizzle of olive oil + salt + pepper and finish off with a squeeze of lemon! 


The squid ink pasta is purchased from ANY and ALL farmers markets in LA. It doesn’t taste different other then saltier and the best color. Also the crab, most places sell pasteurized Dungeness crab for around $20 and works just as well. Yes, this dish is a little special but worth it.
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