If you have a passion for seafood and crave a dish that feels like a seaside celebration on your plate, then you are going to adore this King Crab Pasta with Tomato and Ouzo Sauce Recipe. It perfectly balances the sweet, delicate flavors of fresh king crab with a vibrant tomato base, elevated by the unique anise notes of ouzo. Every bite bursts with warmth and a touch of Mediterranean magic, making it an instant favorite for family dinners or special occasions. Trust me, this pasta transforms simple ingredients into something truly unforgettable.
Ingredients You’ll Need
This King Crab Pasta with Tomato and Ouzo Sauce Recipe shines because of its straightforward yet powerful ingredients. Each element plays a vital role—from the luscious crab meat to the spirited ouzo, and from the bright lemon zest to the gentle heat of red pepper flakes, they all come together to create a dish full of depth and finesse.
- 8 ounces of linguine or spaghetti: Choose your favorite long pasta for the perfect sauce-to-noodle ratio.
- 1 pound of fresh king crab meat: The star of the dish, providing a sweet and tender seafood flavor.
- 2 tablespoons of olive oil: Adds a smooth richness that carries all the flavors.
- 3 cloves of garlic, minced: Infuses the sauce with a fragrant, savory aroma.
- 1 small onion, finely chopped: Offers a subtle sweetness and texture that complements the crab.
- 1 can (14 ounces) of diced tomatoes: Creates a bright, tangy base with a pleasing texture.
- 1/2 cup of ouzo: Adds a distinctive, mildly licorice-flavored complexity that elevates the sauce.
- 1 teaspoon of red pepper flakes: Provides a gentle kick—adjust to your spice preference.
- Salt to taste: Enhances all the delicate flavors beautifully.
- Freshly ground black pepper to taste: Adds warmth and depth to the dish.
- 1/4 cup of fresh parsley, chopped: Brings a fresh, herbal brightness that livens up every forkful.
- Zest of 1 lemon: Delivers a citrusy zing to balance the richness.
- Juice of 1 lemon: Freshens the sauce and complements the seafood wonderfully.
- Grated Parmesan cheese for serving (optional): Adds a savory, nutty finish if desired.
How to Make King Crab Pasta with Tomato and Ouzo Sauce Recipe
Step 1: Cook the Pasta
Bring a large pot of generously salted water to a boil. Add your linguine or spaghetti and cook it just until al dente, according to the package directions. Perfectly cooked pasta is key because it will continue to absorb flavors when tossed with the sauce. Drain the pasta, reserving about a cup of the pasta water—you’ll use this shortly to adjust the sauce’s consistency.
Step 2: Sauté Aromatics
In a large skillet set over medium heat, warm the olive oil. Toss in the finely chopped onion and cook until it becomes translucent and soft, about 3 to 5 minutes. Then add the minced garlic and red pepper flakes, stirring for another minute to release their tantalizing aromas. This aromatic base sets the stage for the rich tomato and ouzo sauce.
Step 3: Build the Tomato Sauce
Stir in the canned diced tomatoes and let the mixture simmer gently for around five minutes. This softens the tomatoes and allows all the flavors to meld into a harmonious sauce that’s vibrant and full of character.
Step 4: Add Ouzo for Depth
Pour the ouzo into the skillet, carefully scraping the bottom to lift any caramelized bits. These hold concentrated flavor, and letting the mixture simmer for 3 to 4 minutes will cook off most of the alcohol while capturing that unmistakable anise touch that ouzo brings. This step transforms the sauce from everyday to extraordinary.
Step 5: Introduce the King Crab Meat
Gently fold in the fresh king crab meat, warming it just enough to meld with the sauce without breaking its tender texture. This delicate handling ensures you savor every luscious bite of that sweet crab flavor.
Step 6: Combine Pasta and Sauce
Add the cooked pasta directly to your skillet and toss thoroughly to coat every strand with sauce. If you find the mixture a bit thick, gradually stir in some reserved pasta water to loosen it—to exactly the texture you love. This step guarantees a silky finish where the sauce clings beautifully to the noodles.
Step 7: Final Seasoning and Touches
Brighten the dish with fresh lemon zest and a squeeze of lemon juice, then season with salt and freshly ground black pepper to taste. Stir in chopped parsley for a fresh burst of herbal flavor that complements the seafood perfectly.
Step 8: Serve and Enjoy
Plate your pasta in shallow bowls, and if you like, sprinkle with grated Parmesan cheese for an extra layer of savoriness. This King Crab Pasta with Tomato and Ouzo Sauce Recipe is now ready to delight your senses and those lucky enough to share your table.
How to Serve King Crab Pasta with Tomato and Ouzo Sauce Recipe
Garnishes
Fresh parsley or basil leaves add a lovely splash of green and freshness to the plate. A few twists of cracked black pepper and a light drizzle of high-quality olive oil can enhance the dish’s flavor and presentation dramatically. Don’t overlook a grated sprinkle of Parmesan cheese for stingy cheese lovers—it’s a classy, creamy accent.
Side Dishes
This pasta stands proudly on its own, but pairing it with crusty garlic bread or a crisp green salad dressed lightly with lemon vinaigrette elevates the meal. The salad’s acidity and crunch provide a welcome contrast to the rich crab and tomato sauce.
Creative Ways to Present
For a charming dining experience, try serving the King Crab Pasta right in scallop shells or small individual cast-iron skillets. Garnish with edible flowers or lemon wedges for a Mediterranean flair that impresses. A clear glass of chilled white wine or a crisp Rosé beautifully complements the ouzo’s subtle licorice note and seafood sweetness.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this King Crab Pasta with Tomato and Ouzo Sauce Recipe, store them in an airtight container in the refrigerator. It’s best consumed within 2 days to keep the delicate flavors and texture of the crab intact.
Freezing
While freezing seafood pasta dishes is a bit tricky because crab meat can become rubbery, you can freeze the leftover sauce separately in a freezer-safe container for up to 1 month. Thaw gently in the refrigerator before reheating and adding freshly cooked pasta.
Reheating
Reheat gently over low heat on the stove, stirring frequently, and add a splash of water or reserved pasta water if needed to keep the sauce silky. Avoid high heat to preserve the crab’s tender texture and prevent it from becoming tough.
FAQs
Can I use canned crab meat for this recipe?
While fresh king crab meat gives the best flavor and texture, canned crab meat can be used in a pinch. Just be sure to drain it well and add it gently to avoid breaking it up too much.
Is ouzo necessary, or can I substitute it?
Ouzo adds a unique anise flavor that makes this dish special, but if you don’t have it, you can try using a splash of dry white wine and a tiny pinch of ground fennel seed to mimic the taste.
How spicy is the dish with one teaspoon of red pepper flakes?
The spice level is mild to moderate but very adjustable. Feel free to reduce or increase the red pepper flakes to suit your preference for heat.
Can I prepare this recipe ahead of time?
You can prepare the sauce a day in advance and store it in the fridge. When ready to serve, reheat gently and toss with freshly cooked pasta for the best texture.
What type of pasta works best with King Crab Pasta with Tomato and Ouzo Sauce Recipe?
Long, thin pastas like linguine or spaghetti work wonderfully because they allow the sauce to cling well and balance the tender chunks of king crab.
Final Thoughts
Making this King Crab Pasta with Tomato and Ouzo Sauce Recipe is a delicious journey that rewards you with every mouthwatering bite. It’s an elegant yet approachable dish that brings out the best in fresh seafood and Mediterranean flavors. Whether you’re impressing guests or treating yourself to something special, this pasta promises to make your mealtime truly memorable. Don’t wait to cook it—trust me, you’ll wish you had started sooner!
Print
King Crab Pasta with Tomato and Ouzo Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Description
A delightful King Crab Pasta with Tomato and Ouzo Sauce, combining tender king crab meat with a vibrant tomato base enriched by the distinctive anise-flavored ouzo. This recipe offers a perfect balance of fresh lemon zest and spicy red pepper flakes, tossed with linguine or spaghetti for an impressive seafood pasta dish.
Ingredients
Pasta
- 8 ounces linguine or spaghetti
Seafood and Protein
- 1 pound fresh king crab meat
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 can (14 ounces) diced tomatoes
- 1/2 cup ouzo
- 1 teaspoon red pepper flakes (adjust for spice preference)
- Salt to taste
- Freshly ground black pepper to taste
Garnish and Flavor
- 1/4 cup fresh parsley, chopped
- Zest of 1 lemon
- Juice of 1 lemon
- Grated Parmesan cheese for serving (optional)
Instructions
- Prepare Pasta: Bring a large pot of salted water to a boil. Add the linguine or spaghetti and cook according to package instructions until al dente. Drain the pasta, reserving about 1 cup of pasta water for later use.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté for 3-5 minutes until translucent. Add minced garlic and red pepper flakes, cooking for an additional minute to release their flavors.
- Add Tomatoes: Stir in the diced tomatoes and cook for about 5 minutes, allowing the flavors to meld and the sauce to slightly thicken.
- Deglaze with Ouzo: Pour in the ouzo, scraping the bottom of the skillet to release any browned bits. Let the mixture simmer for 3-4 minutes to reduce and cook off some of the alcohol.
- Incorporate King Crab Meat: Gently fold in the king crab meat, warming it through carefully to maintain the meat’s delicate texture.
- Combine with Pasta: Add the cooked pasta to the skillet and toss to coat evenly in the sauce. If the pasta mixture appears too dry, gradually add the reserved pasta water until the desired consistency is achieved.
- Season and Finish: Add lemon zest, lemon juice, salt, and freshly ground black pepper to taste. Stir in the chopped parsley for a fresh, herbaceous note.
- Serve: Plate the pasta into shallow bowls and, if desired, sprinkle with grated Parmesan cheese for added richness.
Notes
- Adjust the amount of red pepper flakes to control the spiciness.
- Reserve pasta water carefully; it helps bind the sauce and pasta together.
- If fresh king crab meat is unavailable, thawed frozen crab meat can be used as a substitute.
- Parmesan cheese is optional; omit for a dairy-free version.
- Ouzo adds a unique flavor, but can be substituted with dry white wine if unavailable.
