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
Scale
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.
