Crab Linguine with a Champagne Sauce recipe

A lovely decadent dish to cook for a loved one. Wonderfully tasty, try serving this with a big plate of balsamic dressed rocket to cut through the richness of the pasta.


  • 250g linguine pasta
  • 225g cooked crab meat
  • 75g butter
  • 60ml champagne
  • 1 tbsp. extra-virgin olive oil
  • 1 tbsp. chopped parsley
  • 1 clove of garlic, crushed
  • Pinch of ground ginger
  • 1/8 tsp. ground sage
  • ½ tsp. paprika
  • Method of Preparation:


  1. Melt the butter in a heavy-bottomed saucepan until browned. Spoon off any milk solids. This should take about five minutes. Make sure you cook it gently so as not to burn the butter.

  2. Pour in the wine, add the garlic, sage, paprika and ginger and stir. Cook for about five minutes. The garlic should just be barely coloured and the sauce will be reduced.

  3. Stir in the crab, making sure it’s covered fully in the sauce.

  4. Bring a pan of salted water to the boil. Drop in the pasta and cook according to instructions.

  5. Once cooked, drain the pasta and stir it into the crab sauce.

  6. Serve with the parsley sprinkled over the top and drizzle with the oil.

Recipe Details:

  • Author: Laura Young.
  • Published:

Add a Review or Comment: