Description
This King Crab Pasta with Tomato and Ouzo Sauce is an elegant Mediterranean seafood dish featuring tender king crab meat tossed in a rich, creamy tomato sauce infused with the distinctive flavor of ouzo. Perfect for a special dinner, it combines linguine with a savory sauce loaded with garlic, shallots, and a hint of spice, finished with fresh lemon zest and parsley for brightness.
Ingredients
Scale
Pasta
- 12 ounces linguine or spaghetti
Sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup ouzo
- 1 (14 oz) can crushed tomatoes
- 1 tablespoon tomato paste
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar (optional, to balance acidity)
Seafood and Garnish
- 1/2 pound cooked king crab meat, shelled and roughly chopped
- 2 tablespoons fresh parsley, chopped
- Zest of 1 lemon
- Grated Parmesan cheese, for serving (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the linguine or spaghetti according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
- Prepare the Sauce Base: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic, chopped shallot, and crushed red pepper flakes if using. Sauté for 1 to 2 minutes until the mixture is fragrant and the shallots are softened.
- Deglaze with Ouzo: Carefully pour in the ouzo and let it simmer for 2 to 3 minutes, allowing it to reduce by half to concentrate the flavors.
- Add Tomatoes and Cream: Stir in the crushed tomatoes, tomato paste, heavy cream, salt, black pepper, and sugar if using. Simmer the sauce for about 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
- Incorporate Crab Meat: Add the cooked king crab meat to the sauce and cook for 2 to 3 minutes, just long enough to heat the crab through without overcooking it.
- Toss Pasta in Sauce: Add the drained pasta to the skillet and toss gently to coat the noodles in the sauce. If the sauce seems too thick, add the reserved pasta water a little at a time to loosen it to your preferred consistency.
- Finish and Serve: Stir in the lemon zest and sprinkle with chopped fresh parsley. Serve immediately, offering grated Parmesan cheese on the side if desired.
Notes
- Use freshly shelled king crab legs if possible for the best flavor and texture.
- If you do not have ouzo, substitute with dry white wine plus a small splash of anise extract to mimic the distinctive flavor.
- This dish pairs wonderfully with a crisp green salad or warm garlic bread for a complete meal.
