If you love luxurious seafood dishes that are bursting with Mediterranean charm, then you are going to fall head over heels for the King Crab Pasta with Tomato and Ouzo Sauce Recipe. This dish perfectly combines sweet, tender king crab meat with a vibrant tomato sauce that carries the subtle aniseed warmth of ouzo, creating a flavor harmony that is simply unforgettable. Whether you’re cooking for a special occasion or looking to impress your dinner guests, this pasta recipe delivers incredible taste and a beautiful presentation that feels both elegant and comforting.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward making a delightful King Crab Pasta with Tomato and Ouzo Sauce Recipe. Each component is straightforward yet holds a key role, from the bright acidity of fresh lemon juice to the kick of red pepper flakes, creating a dish that sings with flavor and color.
- 8 ounces of linguine or spaghetti: Choose your favorite long pasta to soak up all that luscious sauce.
- 1 pound of fresh king crab meat: The star of the dish, providing sweet, succulent seafood flavor.
- 2 tablespoons of olive oil: Adds richness and helps to sauté the aromatics perfectly.
- 3 cloves of garlic, minced: Offers a pungent punch and lovely aroma to the sauce.
- 1 small onion, finely chopped: Builds a flavorful base with subtle sweetness once cooked.
- 1 can (14 ounces) of diced tomatoes: Brings bright color and tangy freshness to the sauce.
- 1/2 cup of ouzo: Infuses the sauce with a distinctive, mildly sweet anise flavor.
- 1 teaspoon of red pepper flakes: Adds the perfect amount of heat, adjustable to your preference.
- Salt to taste: Essential for balancing and enhancing all the other flavors.
- Freshly ground black pepper to taste: Brings a warm spice and depth.
- 1/4 cup of fresh parsley, chopped: Gives a fresh herbal brightness and a pop of color.
- Zest of 1 lemon: Adds vibrant citrus notes that lift the entire dish.
- Juice of 1 lemon: Adds acidity and lightness to balance the richness.
- Grated Parmesan cheese for serving (optional): For a creamy, salty finish that complements crab beautifully.
How to Make King Crab Pasta with Tomato and Ouzo Sauce Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Drop in your linguine or spaghetti and cook according to the package instructions until al dente, meaning it should have a slight bite to it. Once perfectly cooked, drain the pasta and don’t forget to reserve about one cup of pasta water—it’s liquid gold for adjusting your sauce later.
Step 2: Sauté Aromatics
While your pasta cooks, heat olive oil over medium heat in a large skillet. Toss in the finely chopped onion and sauté until it turns translucent and soft, roughly 3 to 5 minutes. Add the minced garlic and red pepper flakes, cooking for an additional minute until fragrant. This step builds a flavorful foundation for your sauce.
Step 3: Add Diced Tomatoes
Pour in the diced tomatoes with all their juices, stirring them into the sautéed onions and garlic. Let this simmer for about five minutes, allowing the flavors to blend beautifully and the sauce to thicken slightly, setting the stage for the star additions to come.
Step 4: Deglaze with Ouzo
Now for the magic touch—pour half a cup of ouzo into the skillet. As it simmers, lightly scrape the bottom of the pan to lift any caramelized bits. Let the ouzo reduce for around 3 to 4 minutes to mellow the alcohol and infuse the sauce with that signature anise flavor that makes this recipe truly unique.
Step 5: Fold in King Crab Meat
Gently fold the fresh king crab meat into the sauce, being careful not to break up the delicate chunks. Warm it through just enough to highlight its natural sweetness without losing that luscious texture that king crab is famed for.
Step 6: Combine Pasta and Sauce
Add your drained pasta directly into the skillet, tossing everything together. If the sauce feels too thick or dry, gradually add the reserved pasta water until you reach a silky consistency that beautifully coats every strand.
Step 7: Season and Finish
Brighten your creation by adding fresh lemon zest, lemon juice, salt, and freshly ground black pepper to taste. Finally, stir in chopped parsley to add a pop of fresh herbal flavor and vibrant green color that will make your dish truly pop.
Step 8: Ready to Serve
This King Crab Pasta with Tomato and Ouzo Sauce Recipe is now ready to be plated. Portion it neatly in shallow bowls and sprinkle with grated Parmesan cheese if you like a bit of creamy, salty contrast. This simple finishing touch makes the dish crave-worthy.
How to Serve King Crab Pasta with Tomato and Ouzo Sauce Recipe
Garnishes
Fresh herbs like parsley are perfect, adding freshness and a lively look. A sprinkle of lemon zest or a few lemon wedges on the side can heighten the bright citrus notes. For cheese lovers, a dusting of Parmesan makes a lovely, savory complement to the seafood flavors.
Side Dishes
This pasta shines with light, Mediterranean-inspired sides. Consider serving it alongside a crisp green salad drizzled with lemon vinaigrette or roasted vegetables seasoned simply with olive oil and sea salt. A crusty artisan bread is also wonderful for mopping up every last bit of the delicious sauce.
Creative Ways to Present
For a dinner party, plate your pasta in elegant shallow bowls or wide rim plates to give it a restaurant-quality presentation. Garnish with whole crab claws or a sprig of fresh herbs for visual drama. Adding edible flowers or a drizzle of chili oil can also up the wow factor effortlessly.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to two days. The flavors develop even more overnight, making the next-day meal just as tasty, if not better.
Freezing
It’s best to avoid freezing this dish because the delicate crab meat and pasta can lose their texture and become mushy. Instead, try to enjoy it fresh or within a couple of days after cooking.
Reheating
When reheating, gently warm the pasta in a skillet over low heat with a splash of water or extra olive oil to restore its silky sauce texture. Avoid using a microwave if possible, as it can dry out the crab meat.
FAQs
Can I use different pasta types for this recipe?
Absolutely! While linguine or spaghetti work beautifully, feel free to experiment with fettuccine, bucatini, or even a short pasta like penne depending on your preference. The sauce clings well to most pasta shapes.
What can I substitute for ouzo if I don’t have it?
If ouzo isn’t available, you can substitute it with a dry white wine mixed with a tiny splash of anise extract or even pastis, but try to keep it subtle to not overpower the dish’s delicate balance.
Is fresh king crab meat necessary?
Fresh is definitely best to capture that natural sweetness and tenderness. However, high-quality canned or frozen king crab meat can also work in a pinch, just be sure to drain it well.
Can I make this recipe spicy?
Yes! Adjust the red pepper flakes to your heat preference. Adding a pinch of smoked paprika or a dash of cayenne pepper could also bring a deeper smoky spice element to the sauce.
How do I know when the pasta is al dente?
Al dente means the pasta is cooked but still firm to the bite, not mushy. The best way is to taste the pasta a minute or two before the package timer and look for that slight resistance when you chew.
Final Thoughts
This King Crab Pasta with Tomato and Ouzo Sauce Recipe is truly a culinary gem that brings together the best of seafood and Mediterranean flavors in one comforting yet sophisticated dish. Don’t hesitate to try it out for your next meal—you might just find your next favorite way to enjoy pasta. It’s a dish that promises memorable meals filled with warmth, vibrant taste, and a touch of seaside magic.
Print
King Crab Pasta with Tomato and Ouzo Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Description
This King Crab Pasta with Tomato and Ouzo Sauce is a luxurious yet simple dish perfect for seafood lovers. Linguine is cooked al dente and tossed with a flavorful sauce made from fresh king crab meat, diced tomatoes, aromatic garlic and onion, and brightened with lemon zest and juice. The sauce is deglazed with ouzo, an anise-flavored Greek spirit, adding a unique depth to the dish. Finished with fresh parsley and optional Parmesan cheese, this pasta offers an elegant seafood meal that’s both comforting and sophisticated.
Ingredients
Pasta
- 8 ounces linguine or spaghetti
Seafood
- 1 pound fresh king crab meat
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 can (14 ounces) diced tomatoes
- 1/2 cup ouzo
- 1 teaspoon red pepper flakes (adjust for spice preference)
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup fresh parsley, chopped
- Zest of 1 lemon
- Juice of 1 lemon
Optional
- Grated Parmesan cheese for serving
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add linguine or spaghetti and cook according to package instructions until al dente. Drain the pasta, reserving about 1 cup of the pasta water for later use.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add finely chopped onion and sauté until translucent, about 3-5 minutes. Add minced garlic and red pepper flakes, cooking for an additional minute to release their flavors.
- Add Tomatoes: Stir in the diced tomatoes and let cook for another 5 minutes to allow the flavors to meld together.
- Deglaze with Ouzo: Pour in the ouzo, scraping any brown bits off the bottom of the skillet. Let it simmer for 3-4 minutes to slightly cook off the alcohol and infuse the sauce with its distinctive anise flavor.
- Add King Crab: Gently fold in the fresh king crab meat, cooking just until warmed through to keep the delicate meat intact.
- Combine Pasta and Sauce: Add the cooked linguine or spaghetti to the skillet, tossing to combine evenly. If the sauce is too thick or dry, gradually add reserved pasta water until the desired sauce consistency is achieved.
- Season and Finish: Stir in lemon zest, lemon juice, salt, and freshly ground black pepper to taste. Mix in chopped fresh parsley for brightness and herbaceous notes.
- Serve: Plate the pasta in shallow bowls and, if desired, sprinkle with grated Parmesan cheese for a rich, savory finish.
Notes
- Use fresh king crab meat for the best flavor and texture; canned crab meat can be used in a pinch but will alter the taste.
- Adjust the red pepper flakes according to your heat preference or omit for a milder dish.
- Ouzo adds a distinct anise flavor – if unavailable, substitute with a small amount of dry white wine and a pinch of anise seed or anise extract.
- Reserve pasta water to adjust sauce consistency and help it adhere to the pasta better.
- Parmesan cheese is optional and adds a nutty, salty element perfect for those who consume dairy.
