The Housewife Apprentice: Crab Linguine


I love crabs as much as I love oil-based pasta. Putting them together is a dish masterpiece. The clean flavor of this pasta is best when paired with a crusty garlic bread.



  • linguine pasta
  • crab meat
  • handful of basil
  • 1 lemon juice and zest
  • red chili
  • tomatoes
  • salt and pepper
  • onions
  • garlic
  • olive oil


  • Cook pasta in a large pot of salted water. Drain the pasta but reserve 1 cup of boiled water for later.
  • Put 1 tbsp of olive oil in a skillet over medium heat.
  • Add the minced onions, garlic and red chili. Stir until soft and fragrant.
  • Add the lemon juice and 3 tbsp of the reserved pasta water to the onion mixture.
  • Add pepper and wait until the water is almost evaporated.
  • Add the pasta into the skillet then pour the remaining pasta water.
  • Add the crab meat then increase the heat to medium-high.
  • Cook the dish by tossing the ingredients all together.
  • Add the lemon zest and basil. Cook for another minute.
  • Serve.



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