Blue Crab Linguine with Extra Virgin Olive Oil Congedi – Gourmet Recipe

Ingredients (for 4 people)

• 400 g of linguine
• 2 fresh blue crabs (about 800 g)
• 4 tablespoons of extra virgin olive oil Congedi
• 2 cloves of garlic
• 1 fresh chili pepper (optional)
• 200 g of cherry tomatoes
• Chopped fresh parsley to taste.
• Sea salt to taste.
• Freshly ground black pepper to taste.

Step-by-step preparation

1. Blue crab cleaning

Wash the blue crabs well under running water. Remove the claws and open the carapace, extracting the pulp and keeping the inner juice aside, which will give creaminess and flavor to the dish.

2. Preparation of the sauce

In a large skillet, heat 4 tablespoons Congedi extra virgin olive oil along with two crushed garlic cloves.
Add fresh chili pepper and let it season for a couple of minutes.

Add the halved cherry tomatoes and cook over medium heat until they begin to soften.

3. Crab cooking

Add the pulp and juice of the blue crabs to the sauce. Let it cook for about 10 minutes, stirring gently. Adjust salt and pepper.

4. Cooking the dough

Cook linguine in plenty of salted water until al dente.
Drain them, saving a ladleful of cooking water.

5. Final mantling

Transfer the linguine to the pan with the blue crab sauce.
Manteca by adding a little cooking water to bind the flavors.
Top with chopped fresh parsley and a raw drizzle of Congedi extra virgin olive oil.

Chef’s Tips

• Use fresh blue crabs for maximum flavor.
• Congedi EVO oil enhances the marine hints without covering them, giving balance to the dish.
• Serve the linguine immediately to best enjoy its creaminess.

Why choose Congedi EVO Oil for this recipe.

The blue crab, a species that is now widespread even in our coasts, has a flavor that is both decisive and delicate at the same time.
To enhance it, you need a seasoning that is up to the task:Congedi extra virgin olive oil, which is fruity and harmonious, and able to perfectly bond with the sweetness of the flesh and the freshness of the tomato.