- 1 lb snow crab claws, cooked and shelled
- 1 lb linguine pasta
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 2 cups cherry tomatoes, halved
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
Begin by cooking the linguine according to the package instructions. Be sure to cook the pasta until it's al dente, or slightly firm to the bite.
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
Add the minced garlic to the skillet and sauté until fragrant, about 1-2 minutes.
Add the white wine to the skillet and bring to a simmer.
Add the cherry tomatoes and snow crab claws to the skillet and toss to combine.
Cook the mixture for 3-4 minutes, until the tomatoes are slightly softened and the snow crab claws are heated through.
Drain the linguine and add it to the skillet. Toss the pasta with the snow crab claw mixture until everything is evenly coated.
Add the chopped parsley and basil to the skillet and toss again.
Season the pasta with salt and pepper, to taste.
Serve the linguine immediately, topped with grated Parmesan cheese.
This snow crab claw linguine is a delicious and sophisticated dish that's perfect for a special occasion or a romantic dinner for two. The tender and sweet snow crab claws pair perfectly with the tangy and herbaceous flavors of the linguine, while the cherry tomatoes add a pop of freshness. It's a simple yet elegant recipe that's sure to impress your guests. Enjoy!