Crab Linguini with Roasted Cherry Tomatoes – Anthony Salemme

By Anthony Salemme, contributing Chef

Serves 4-6

A traditional Tuscan style pasta can be served as a starter or main course

1 pound fresh crab meat

1 pint cherry tomatoes

1 pound dried linguini

4 Tablespoons olive oil

4 Tablespoons butter

3 cloves garlic, minced

3 Tablespoons parsley, chopped fine

1 teaspoon crushed red pepper

¾ cup Prosecco or white wine

1 cup heavy cream

Pre heat oven to 450F.

In a small baking dish coat the cherry tomatoes with the olive oil and roast for 15 minutes until they start to pop open.

Bring a pot of salted water to a boil and cook the pasta for 12 minutes; al dente.

In a skillet heat the butter add garlic, crushed red pepper stir until fragrant but not browned the add the parsley and crab meat.

Toss until coated with butter then add the tomatoes with the olive oil and Prosecco.

Simmer for 5 minutes until the smell of alcohol has cooked out; then add the heavy cream, simmer for additional 5 minutes.

Toss in the cooked pasta and divide into bowls.


Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at