Linguine with Crab and Arugula from The Classic Pasta Cookbook by Giuliano Hazan
This is a recipe I found in Positano in Southern Italy which I tried at home with great success using Dungeness crab. Other types of crab as long as they are meaty and sweet-tasting will work fine ...
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Ingredients
- 8 ounces cooked crab meat
- Salt
- 1 cup fresh, ripe tomatoes
- linguine
- 1 teaspoon garlic, finely chopped
- 5 tablespoons extra virgin olive oil
- ¼ teaspoon crushed red pepper
- 2 cups arugula
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