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  • Writer's pictureTommy Centola

Creole Tomato and Crab Linguine

I love pasta. Here is a lightly sauced Linguine, showcasing Creole tomatoes and Crabmeat.

8 ounces dry linguine

1/4 cup butter

2 tablespoons olive oil

1 small bulb fennel, thinly sliced (about 1 cup)

6 cloves garlic, chopped

1 pound creole tomatoes, chopped

1 teaspoon lemon zest

2 teaspoons fresh lemon juice

1 1/2 teaspoons kosher salt, divided

3/4 teaspoon ground black pepper, divided

1 1/2 cups grated Manchego cheese

1/4 cup chopped fresh parsley

8 ounces jumbo lump crabmeat, picked free of shells

1 Creole tomato, thinly sliced

Cook pasta according to package directions, reserving 1 cup cooking liquid.

In a large skillet, melt butter with oil over medium heat. Add fennel; cook, stirring frequently, until tender, 3 to 4 minutes. Add garlic, and cook for 1 minute. Add chopped tomatoes, lemon zest and juice, 1 teaspoon salt, and 1/2 teaspoon pepper; cook until tomatoes begin to fall apart, 4 to 5 minutes. Add reserved 1 cup of pasta water and cheese; cook until thickened. Add pasta and parsley, tossing to coat. Fold in crab.

Sprinkle slices with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide tomato slices among plates. Top each serving with pasta mixture. Garnish with cheese if desired.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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