Dungeness Crab Linguine

Recipe Courtesy of Edible Monterey Bay

Photo by Patrick Tregenza

There is no better (and delicious) way to support local fishermen this spring than by buying fresh dungeness crab. Chef Michael Rotondo, executive chef at the Coastal Kitchen of Monterey Plaza Hotel, shares his recipe for crab linguine, with flavors that will let the sweet, buttery flavors of the crab shine through, and an easy one to make at home with your family. Rotondo got into pasta at a very early age, with some of his first cooking memories making fresh pasta with his mom. 

“I recall the playfulness of rolling out dough, the aroma which fresh pasta permeates and, of course, how it brought our family together at the dinner table,” he says. Personally, his favorite pasta dish to eat is “any pasta that is made with love! Texture is very important to me so the pasta has to be al dente and can’t be drowned in sauce, which is one of the reasons I prefer dried pasta to fresh.” 

This is the perfect excuse to head down to the docks and buy local dungeness crab right off the boat from our fishermen - follow @mbfishtrust on Instagram for dock sale notifications, or check our dock sales web page for more information. Enjoy!

3 tablespoons plus 1 tablespoon extra virgin olive oil
2 tablespoons minced shallots
1 tablespoon minced garlic
1 teaspoon chili flakes
2 tablespoons pesto sauce
½ cup cherry tomatoes
1 cup chardonnay
½ pound dried linguine
2 to 4 ounces Dungeness crab, freshly picked
Salt to taste
2 tablespoons lemon juice
3 tablespoons avocado, diced
2 tablespoons fresh parsley
1 tablespoon lemon zest
2 tablespoons grated Parmesan (optional)

In a medium-sized sauté pan, add 3 tablespoons of olive oil and place over medium heat. Add the shallots, garlic and chili flakes and cook for 2 to 3 minutes until the shallots are translucent and you can smell the garlic. Add the pesto sauce, cherry tomatoes and cook for 1 minute, so the pesto sauce releases some flavor. Add the wine, which will be the base of your pasta sauce. Reduce the wine by 1/3 or until the alcohol is cooked out (about 2 to 3 minutes).

Cook the pasta by following the cooking directions on the package. Cook for the minimum amount of time so the pasta doesn’t overcook. Drain pasta, reserving 4 tablespoons of cooking liquid. Return pasta to the pan, toss with 1 tablesoon olive oil and Dungeness crab meat, reserving a few pieces for garnish. Cook on low heat for 1 to 2 minutes, add back reserved cooking liquid to coat the pasta. Season with salt and lemon juice. Use tongs to divide pasta into four bowls, covering with the wine sauce and garnishing with reserved crab, diced avocado, chopped parsley, lemon zest and Parmesan (optional).

Serves 4.