A delicious and creamy crab linguine dish that is perfect for a special dinner. The succulent crab meat is combined with a rich garlic and white wine sauce, served over al dente linguine pasta.
1. Cook the linguine pasta according to package instructions. Drain and set aside. 2. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. 3. Add the white wine to the skillet and let it simmer for 2-3 minutes until slightly reduced. 4. Stir in the heavy cream and grated Parmesan cheese. Cook for another 2-3 minutes until the sauce thickens slightly. 5. Add the crab meat to the skillet and gently toss to coat it with the sauce. Cook for another 2-3 minutes until the crab is heated through. 6. Season with salt and pepper to taste. 7. Serve the crab linguine over the cooked linguine pasta. Garnish with fresh parsley.
150g linguine pasta 200g crab meat 2 tablespoons olive oil 2 cloves garlic, minced 1/4 cup white wine 1/2 cup heavy cream 1/4 cup grated Parmesan cheese Salt and pepper to taste Fresh parsley, chopped (for garnish)
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