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Squid Ink Linguine with Crab pasta in a pasta bowl with crab and tomatoes wine sauce.

Quick and Easy Crab Linguine (Linguine Nero di Seppia al Granchio Blu)

This crab pasta is perfect for any seafood lover! Lucious linguine tossed in a silky white wine crab sauce (Italian granchio blu) — this restaurant-quality seafood pasta has everything you could want flavor wise. Based on a Venetian crab pasta dish from one of our favorite restaurants here in Venice (Antiche Carampane), this simple crab pasta uses just 9 ingredients (plus salt) and is ready in 25 minutes or less. 

Can’t find black squid ink linguine? No problem, substitute regular linguine, whole wheat linguine, tagliatelle, tagliolini, spaghetti, or fettuccine instead. Plus, I’ve included a ‘how-to make crab linguine’ video (coming soon) so you can see how easy this Italian crab pasta really is to make.

Overview: Everything You Need To Know About Making Blue Crab Linguine

  • What to Expect With This Crab Pasta
  • Why You’ll Love This Crab Pasta Recipe
  • The Inspiration For This Crab Pasta Recipe (Venetian Spider Crab Pasta w/Photo)
  • What is Black Linguine?
  • Overview: Linguine with Crab Ingredients (including substitutions)
  • Overview: How to Make Crab Linguine in a White Wine Garlic Sauce
  • Crab Linguine Step-by-Step Photos
  • What to Serve With Crab Pasta
  • FAQ’s & Best Tips For Making Crab Pasta
  • A Few More Shellfish & Crab Recipes To Try

What to Expect With This Crab Pasta Recipe

This is not an imitation crab pasta:

Instead, this shellfish pasta uses fresh crab meat that I previously cooked, picked, and froze. If you can’t be bothered to cook your own crabs, substitute a small tub of store-bought jumbo lump crab, frozen crab leg meat, or even tinned crab meat. A little crab meat goes a long way in this recipe.

There are no crab shells being served in this pasta:

Even though crab shells make a beautiful presentation when they’re tossed in pasta and served, it can make for a super messy and frustrating eating experience. Don’t get me wrong, we’ve eaten our fair share of seafood pasta here in Italy served this way (see below photos). But, with the exception of  Spaghetti alle Vongole where the clams easily slide right out of their shells with a tug of your fork, we prefer lobster and crab pasta to be shell-free when served.

*See below photos of a few authentic Italian seafood pasta we’ve eaten here locally: The lobster linguine in the 1st photo was really difficult and messy to eat as compared to the lobster spaghetti in the 2nd photo which took zero effort to eat (not to mention we didn’t need 15 wet naps to clean our hands in between cracking the lobster and taking bites). As for the spaghetti with clams, this is exactly how we want it to be served!

Why You’ll Love This Easy Crab Pasta

  • It’s super simple to prepare (just a little sautéing in a skillet and boiling some pasta)
  • 25-minute (or less) seafood pasta recipe (just about 15 minutes of hands-on time required)
  • 9 ingredients + salt (This crab linguine recipe uses basic pantry staples and a few fresh aromatics you probably already have)
  • Restaurant-quality flavor (silky, delicious, and craveable with chunks of tender sweet crab meat)
  • You can make it as saucy as you like (I’ll show you how)
  • No imitation crab meat (this is real deal blue crab pasta, not a surimi crab pasta)
  • Totally customizable (this shellfish pasta can be made with crab and scallops, crab and shrimp, or crab and lobster, or go all out and make it a creamy crab alfredo pasta by adding a little heavy cream, Parmigiano cheese, and a pat of butter right at the end

The Inspiration For This Crab Pasta Recipe — Authentic Venetian Spider Crab Pasta

Below is a photo of Antiche Carampane’s “Tagliatelle con Granseola” (Tagliatelle with Italian Spider Crabs) which is one of our favorite crab pasta dishes to eat. It’s always fresh and full of lagoon crab flavor, but the best part is you can make a similar version at home using this recipe!

Overview: Crab Linguine Ingredients (Blue Crab Linguine with Tomatoes and White Wine Sauce)

Here’s a basic overview of the 9 ingredients (plus salt) used in this seafood linguine recipe. This easy pasta features blue crabs and black squid linguine (linguine nero di seppia), but if you’re not a fan of linguine or don’t have any black pasta on hand, simply turn this dish into crab spaghetti or crab fettuccine just by switching out the pasta, or just use regular linguine. You’ll find the full recipe measurements in the recipe card.

  • Squid Ink Linguine or Regular Linguine: *You may substitute regular spaghetti or fettuccine. I’ve used an artisanal black squid ink linguine from Antico Pastificio Morelli, but any linguine or even spaghetti or fettuccine also tastes great with this crab sauce.
  • Fresh or Frozen crab meat: I’ve used fresh Italian blue crab meat (granchio blu) that I previously cooked and froze. You may substitute king crab, snow crab, spider crab, or jumbo lump crab meat found in those refrigerated tubs at the grocery store.
  • Extra Virgin Olive Oil: I use a high-quality EVOO from Abruzzo, Italy because it makes everything taste better:)
  • Shallots: Shallots add flavor and a little more natural sweetness than a typical onion, without overwhelming the crab, but feel free to substitute yellow or white onion.
  • Garlic: Garlic is a perfect aromatic to use especially when combined with sweet tomatoes and white wine. I cook with garlic the way they do here in Northern Italy — smashed, sautéed in EVOO to release its flavor and perfume the oil and sauce, and then I remove it before the pasta is plated. For this crab pasta, the sweet crab meat shines without being overpowered by bits of garlic in every bite. But if you’re a garlic-lover go ahead and mince the garlic instead.
  • Dry White Wine: Using even a small amount of white wine to deglaze the pan chemically unlocks flavors in the tomatoes that wouldn’t happen otherwise (food science at its finest). This means your tomato crab sauce will have more flavor than if you don’t use it. I’ve used a Pecorino wine from Abruzzo, but any drinkable dry white wine like Sauvignon Blanc, Pinot Grigio, Garganega, Pino Gris, Pinot Bianco, etc. will work beautifully.
  • Grape Tomatoes: I’ve used super sweet homegrown red and yellow grape tomatoes, but storebought works great. Blanching the tomatoes to remove the skins first means the pasta will have a better overall texture and it works better with the delicate crab meat in my opinion. You may substitute other sweet homegrown tomato varieties, or a high-quality tomato passata or canned tomatoes.
  • Dried Chili Peppers: Adding a little spice to this crab pasta sauce is delicious, but you may omit it.  If you don’t have whole chilis, you can substitute red pepper flakes, just be sure to add them a few minutes before the pasta sauce is finished cooking. This will keep the heat from becoming too spicy and it will keep the peppers from burning and ruining the sauce.
  • Salt: I’ve used pink Himalayan salt, but feel free to use sea salt or kosher salt.
  • Parsley:  Adding parsley lifts up the flavor of this pasta. You don’t need to add a lot though because a little goes a long way.

Overview: How to Make Crab Linguine In White Wine Tomato-Garlic Sauce in 7 Easy Steps

This ultimate crab linguine takes just about 12 minutes of actual hands-on time to make. Cooking linguine takes anywhere from 5-10 minutes to reach al dente depending on the brand and style of linguine. In this case, the linguine takes just 6 minutes to cook and the sauce (from start to finish) takes about 15, so if you time everything right this pasta really can be ready in 25 minutes or less.

  1. Blanch the tomatoes and remove the skins. 
  2. Sauté the aromatics in EVOO for 5 minutes. 
  3. Add the tomatoes and cook for 5 minutes. *Skip adding anything but salt if you’re a purist. 
  4. Deglaze the pan with white wine. 
  5. Add the crab meat and cook for 2 minutes.
  6. Add a little starchy pasta cooking water and stir.
  7. Add the linguine, toss, and serve.

Easy Crab Pasta Step-by-Step Recipe Photos (Italian Crab Linguine)

This crab pasta is super easy as you can see by the below step-by-step photos — it’s really as easy as boiling water!

What to Serve With Crab Linguine 

Below are a few good dishes to pair with crab linguine whether you’re looking to make this a special occasion seafood pasta, or just to brighten up your weeknight!


Crab Pasta Top Tips and FAQ’s

What is Crab Linguine?

Crab linguine is an Italian Seafood pasta consisting of cooked linguine tossed in a delicious crab sauce often made from the meat of blue crabs and spider crabs, white wine, garlic, herbs (parsley or basil), grape tomatoes, shallots, sometimes lemon or lemon zest, and a little starchy pasta cooking water to make it naturally creamy. It’s an easy pasta that any crab-lover will want to make!

What is Black Linguine?

Black linguine (also known as squid ink pasta, cuttlefish ink pasta, or squid ink linguine) is typically a 100% durum wheat pasta that gets its striking color from either squid ink or cuttlefish ink. Cuttlefish ink and squid ink have distinctly different flavors and consistencies so it’s good to know which ink is being used in the pasta when buying it.

What Does Black Linguine (Squid Ink Pasta) Taste Like?

There are two types of black linguine or “squid ink pasta”. One uses cuttlefish ink and the other uses squid ink (as is the case with this recipe). Black linguine or any black ink pasta that has been made with the ink added directly to the pasta dough has a very slightly briny, umami flavor that makes it perfect to pair with seafood dishes. As for pasta made with squid ink or cuttlefish ink added to the pasta sauce while cooking, it’s much stronger tasting, earthier, salty, and in general tastes more like the sea.

A couple of notable distinctions between the flavors of these two types of black pasta: cuttlefish ink pasta and regular squid ink pasta

  • Cuttlefish ink is more viscous and has a milder and more well-rounded smooth flavor than squid ink.
  • Squid ink has a runner consistency and can have a very strong flavor even metallic or iron-like and for anyone not used to eating it, it can be overwhelming or even off-putting.

Can You Store Crab Pasta Leftovers?

Yes, you can store crab linguine or any crab pasta leftovers safely in the refrigerator for up to 3 days. Although I wouldn’t eat it past lunchtime the following day after it’s made (just a personal preference as it relates to seafood). Refrigerated and reheated crab pasta won’t taste as great as the day you make it, but gently reheating it and avoiding the microwave helps! Try to make just enough portions to serve everyone without having leftovers when possible.

How Long Can You Store Crab Linguine in the Refrigerator?

As mentioned above, you can safely store crab pasta in an airtight container for up to 3 days, but try to eat it the day after at the latest for best flavor and texture.

Can You Reheat Crab Linguine?

Yes, you can reheat any kind of crab pasta (crab spaghetti, crab fettuccine, crab linguini, etc.) by gently reheating it in a preheated skillet set over medium heat with a little olive oil in it for around 4-5 minutes, or until just heated through. Be sure to toss the pasta around in the skillet so that all the noodles have contact with the bottom of the skillet and to help keep the pasta from overcooking.

Linguine or Linguini? (How is Linguine Spelled?)

Linguine literally translates from Italian to English as “little tongues” which is a nod to its flat, yet rounded (see photo below) shape that’s like a flattened spaghetti noodle. It’s often misspelled as “linguini”, with an “i” but it should be spelled with an “e”. Hailing from Liguria (the birthplace of pesto alla Genovese), linguini is most often eaten with seafood and/or vegetables (linguine pesto, etc.) and never with heavy or meaty sauces. All around the coastal regions of Italy, you’ll find it most often served with seafood, but vegetable linguine is also served throughout Italy.


A Few More Shellfish or Crab Recipes You May Want to Try

Crab with pasta is a natural fit, but there are so many easy seafood recipes out there to try! Below are a few of our favorite favorite shrimp, lobster, clam, and mussel recipes that are so easy you won’t believe you haven’t already tried them!


We’d love to hear how this recipe turned out for you!

Did you make this recipe and LOVE it? Please leave a star ⭐️ rating and/or comment below the recipe card to help other readers. I absolutely love hearing from you and do my best to answer all your questions and comments. Plus, I love seeing when you make my recipes, so please tag us @BitingAtTheBits on Instagram and I’ll repost your beautiful Italian Crab Pasta!

Let’s get started!

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Black linguine pasta with crab and chili in white wine sauce being served.

Quick and Easy Crab Linguine (Linguine Nero al Granchio Blu)

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  • Author: Kelly
  • Total Time: 25 minutes
  • Yield: 4 Servings 1x
  • Diet: Low Calorie


Lucious squid ink linguine tossed in a silky white wine tomato and garlic crab sauce (Italian granchio blu).  Based on a Venetian crab pasta dish from one of our favorite restaurants here in Venice (Antiche Carampane), this simple crab pasta uses just 9 ingredients (plus salt) and is ready in 25 minutes or less!

*Not a fan of squid ink pasta? Use regular linguine or any other pasta substitute below!


Units Scale
  • 12 ounces Antico Pastificio Morelli squid Ink linguine (320g) (substitute regular linguine or spaghetti or fettuccine)
  • 8 ounces blue crab meat, fresh or frozen (225g) (substitute store-bought tubs of crab meat or tinned crab meat)
  • 3 to 4 tablespoons extra virgin olive oil, or to taste (45-60g)
  • 1 large shallot, finely minced (substitute yellow or white onion)
  • 2 garlic cloves, smashed or more or less to taste
  • 1 to 2 whole dried chili peppers, optional but recommended (omit if desired, or sub chili pepper flakes)
  • 7 ounces sweet grape tomatoes (about 24), blanched and skins removed (200g) (sub tomato passata or canned tomatoes)
  • 3 1/2 ounces (or 1/4 cup plus 2 tablespoons) dry white wine (100g) (i.e. Pecorino, Sauvignon Blanc, Pinot Grigio, Garganega, Pino Gris, Pinot Bianco)
  • 1 tablespoon finely chopped parsley, or more or less to taste (5g)
  • Salt to taste


  1. Blanch the tomatoes. *Skip this step if you’re short on time and instead halve the tomatoes and set aside. Score the tomatoes using a small knife and add them to a pot of boiling water for 45 seconds to 1 minute, or until the skins start to peel away from the flesh. Remove them to a plate or bowl reserving the water to cook the pasta. Once tomatoes are cool enough to handle, remove and discard the skins and set them aside.
  2. Sauté the aromatics. In a skillet set over medium heat, add the olive oil, shallots, garlic, and chili peppers and sauté for about 5 minutes, or until shallots are tender but not browned and the garlic is fragrant and blistered.
  3. Add the tomatoes. Add the tomatoes, season with salt, smash them down using a fork to break them up, and cook for about 5 minutes.
  4. Deglaze the pan with wine. Add the wine, stir everything until combined, and cook for 3 minutes to evaporate the alcohol. Add an extra tablespoon (15g) of olive oil if desired and give everything a stir.
  5. Cook the pasta. Add the linguine to a pot of boiling salted water and cook until al dente according to package directions (in my case 6 minutes).
  6. Finish the crab sauce. While the pasta is boiling, add the crab meat, season with salt if needed, and stir the sauce to combine. *If you haven’t timed the pasta to be ready just as the sauce is ready, turn off the heat to the sauce while you wait for the pasta to finish cooking which will keep it from getting too dry. 
  7. Finish the pasta. Add about 1/4 cup to 1/2 cup of starchy pasta cooking water to the crab sauce and stir to combine. Adjust seasoning to taste, Add the strained pasta and the parsley, and toss well to coat, serve immediately, Enjoy!


  • If you want a looser (saucier) sauce, you can do this two ways: increase the number of tomatoes by about 12 grape tomatoes (about 100g), or add a little more starchy pasta cooking water, but be careful not to add too much of the starchy water because you don’t want to over-dilute the crab sauce.
  • If you use shelf-stable tinned crab meat (the kind found near cans of tuna), it doesn’t taste anything like the crab meat sold in the little plastic tubs found in the refrigerated case or frozen crab legs so the flavor and texture of the finished pasta will be completely different.
  • Use spider crab, snow crab, king crab, or blue crab meat for this recipe.
  • For crab pasta with chunky pieces of crab in it, use jumbo lump crab meat only or crab leg meat.
  • Substitute the black linguine (squid ink linguine) with regular linguine, whole wheat linguine, tagliatelle, tagliolini (thinner tagliatelle), spaghetti, or fettuccine which all taste great!
  • Make a creamy crab sauce by adding 1/4 to 1/2 cup (60g-120g) heavy cream or half and half and 1 to 2 tablespoons of unsalted butter (15g-30g) after you add the crab meat. Cook until the mixture has reduced to your liking, then add the pasta plus a little starchy cooking water, toss everything together, and remove from the heat. Wait 30 seconds then sprinkle with Grana Padano or Parmigiano cheese and parsley, then toss until well combined. Use reserved pasta cooking water to loosen up the sauce if desired. Once you add the cheese, do not turn the heat back on or the cheese will seize up and become stringy instead of smooth and silky. Serve your creamy crab pasta immediately!
  • If you’re short on time, skip blanching the tomatoes. I like to do this because you don’t bite down on tomato peels, but it’s up to you.
  • Make it a mixed seafood pasta. Add shrimp, lobster, or pan-seared sea scallops if desired. (See main post for links to those recipes).
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian


  • Serving Size: 1/4 of recipe
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