Pasta Sauce With Lump Crab

If you don’t live in the East Coast, like New Jersey, this easy crab pasta sauce with spaghetti or bucatini and lump crab meat strikes the perfect balance between indulgence and simplicity. In just 30 minutes, you can enjoy tender, sweet lumps of crab meat in a rich yet light tomato and white wine sauce. It’s a dish that’s sure to impress your guests—and delight your taste buds.

1. 1. Bring a large pot of salted water to a boil over medium-high heat. Cook the linguine according to the package instructions—about 8 minutes for al dente. Add about 2 tablespoons of salt to the water. Once the pasta is cooked, drain it, reserving 1/4 cup of the pasta water.
   2. In a large sauté pan, heat the olive oil and melt 2 tablespoons of butter over medium heat.
   3. Add the anchovy fillets and sauté for about 3 minutes, using a wooden spoon to break them up. Stir in the chopped garlic and cook for another 2 minutes, stirring gently. Add the red pepper flakes and sauté for 1 more minute.
   4. Stir in 3/4 cup of the crab meat and cook for about 3 minutes, allowing the flavors to meld. Pour in the white wine and stir gently.
   5. Add the tomatoes, season with salt and pepper to taste, and stir to combine. Bring the mixture to a gentle simmer, cover, and let it cook for 8 minutes.
   6. After 8 minutes, uncover the pan and add the remaining crab meat and the reserved pasta water. Stir to combine. Melt in the remaining tablespoon of butter and sprinkle with chopped parsley. Stir again to blend the flavors.
   7. Add the cooked linguine to the pan and gently toss to coat the pasta evenly with the crab sauce.
   8. Serve immediately, dividing the pasta into 4–5 bowls or transferring to a large serving dish.