King Crab Shelled Pasta

King Crab Shelled Pasta

Prep Time: 10 min | Cook Time: 20 min | Servings: 4

Sweet, tender king crab meat tossed with silky linguine, smoky grilled zucchini, and rich sun-dried tomato antipasto — all brought together with the bold, fruity finish of Graza ‘Sizzle’ EVOO. A restaurant-worthy pasta that comes together in under 30 minutes.

Ingredients

  • 1 lb linguine
  • 1 lb King Crab Legs Shelled (meat removed)
  • 1 jar Grilled Zucchini in Extra Virgin Olive Oil
  • 1 jar Famiglia Crispino Sun-Dried Tomato Antipasto
  • 3 tbsp Graza ‘Sizzle’ Extra Virgin Olive Oil
  • 3 cloves garlic, thinly sliced
  • 1 tsp red chili flakes
  • Fresh basil and grated Parmigiano-Reggiano to serve
  • Salt and black pepper to taste

Instructions

  1. Cook linguine in well-salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
  2. Heat Graza ‘Sizzle’ EVOO in a large skillet over medium heat. Add garlic and chili flakes, sauté 1–2 minutes until fragrant.
  3. Add the grilled zucchini and sun-dried tomato antipasto. Stir and cook for 3–4 minutes.
  4. Add the drained pasta and a splash of pasta water. Toss to coat.
  5. Fold in the king crab meat gently and cook for 1–2 minutes until warmed through.
  6. Season with salt and pepper. Serve topped with fresh basil and Parmigiano-Reggiano.

Shop the Ingredients

King Crab Legs Shelled • Grilled Zucchini in EVOO • Sun-Dried Tomato Antipasto • Graza ‘Sizzle’ EVOO