King Crab Pasta With Tomato and Ouzo Sauce: An Incredible Ultimate Recipe
If you’ve ever craved a luxurious pasta dish that brings together the big flavors of Greek-inspired seafood with an irresistible Mediterranean sauce, King Crab Pasta With Tomato and Ouzo Sauce: An Incredible Ultimate Recipe is the answer. Imagine sweet, tender crab swirled through a vibrant, aromatic tomato sauce with the subtle licorice spark of ouzo—it’s rich, satisfying, and outrageously delicious. Whether you’re celebrating a special occasion or simply want to spoil yourself midweek, this recipe is sure to impress and satisfy.
Ingredients You’ll Need
This is one of those recipes where every ingredient really shines. Each component contributes not just flavor, but also a distinct texture, color, or aroma—making this King Crab Pasta With Tomato and Ouzo Sauce: An Incredible Ultimate Recipe something you’ll want to return to again and again.
- King crab legs or meat (about 1 pound): The star of the show—sweet, buttery, and rich—use pre-cooked and picked crab for ease.
- Olive oil for sautéing: Gives a wonderful Mediterranean base and carries aromatics beautifully.
- 2–3 garlic cloves: Fresh and fragrant, garlic sets the savory stage for this sauce.
- Diced onion (optional): Adds gentle depth and a subtle sweetness if you want to layer more flavor.
- ½ cup ouzo: This Greek anise-flavored liqueur truly elevates seafood, but you can swap with sambuca, pastis, or even dry white wine in a pinch.
- 28 oz crushed or diced tomatoes: The vibrant backbone of the sauce—choose a quality canned tomato for best results.
- Red pepper flakes or Tabasco (optional): For a little heat and dimension, add to taste.
- Salt and freshly ground black pepper: Essential for letting those bright flavors sing.
- Dried spaghetti or linguine: Classic pasta shapes for swirling and soaking up that beautiful sauce.
- Chopped fresh parsley or chives: Finish with a fresh, green lift that enhances both color and taste.
How to Make King Crab Pasta With Tomato and Ouzo Sauce: An Incredible Ultimate Recipe
Step 1: Sauté the Aromatics
Heat a good glug of olive oil in a large skillet or saucepan over medium heat. Add the garlic (and onion, if you’re going for extra depth) and sauté for 2 to 3 minutes until they’re fragrant but have not picked up more than the faintest hint of golden color—the aroma should fill your kitchen instantly and get everyone excited for what’s to come!
Step 2: Deglaze With Ouzo
Pour in the ouzo and prepare for a burst of enticing aroma as the alcohol hits the pan and sizzles. Stir and let it bubble for about a minute, letting the ouzo’s distinctive anise notes infuse the oil and aromatics. If you don’t have ouzo, remember you can use sambuca, pastis, or even dry white wine in a pinch—the effect is subtly different, but equally delicious.
Step 3: Build the Tomato Sauce Base
Stir in the crushed or diced tomatoes along with a pinch of salt, cracked black pepper, and a sprinkle of red pepper flakes or a dash of Tabasco if you like a touch of heat. Allow the sauce to come to a lively simmer, then lower the heat and cook for about 10 to 15 minutes. This lets the flavors deepen, the sauce thicken, and the tomato tang mellow to perfection.
Step 4: Fold in the King Crab
Once the sauce is beautifully rich and aromatic, gently fold in the cooked crab meat—be careful not to break it up too much. You only want to warm it through, preserving those gorgeous, succulent chunks. While that’s happening, cook your pasta in generously salted water until just al dente.
Step 5: Marry the Pasta and Sauce
Drain the pasta, reserving a cup of pasta water (this is magic for adjusting consistency). Add the hot pasta directly into the sauce, tossing thoroughly. If the sauce is a bit thick, loosen it with a splash or two of reserved pasta water until it clings silkily to every strand. Taste and adjust the seasoning if needed.
Step 6: Plate and Garnish
Use tongs to swirl mounds of pasta onto warm plates or shallow bowls. Top with those generous hunks of crab you saved, and finish with a scattering of fresh parsley or chopped chives. Serve immediately, while everything is at its juicy, glossy best!
How to Serve King Crab Pasta With Tomato and Ouzo Sauce: An Incredible Ultimate Recipe
Garnishes
Fresh herbs are your best friend here—parsley or chives add both color and a crisp, green flavor that plays beautifully off the sweet crab and robust tomato sauce. If you want an extra punch, a quick grate of lemon zest or a drizzle of really good olive oil right before serving wake up every bite.
Side Dishes
Keep it simple and let your King Crab Pasta With Tomato and Ouzo Sauce: An Incredible Ultimate Recipe shine. A crisp green salad dressed with lemon and olive oil, maybe a few slices of crusty bread for swiping up extra sauce, or some grilled asparagus is all you need. The goal is freshness and balance, nothing that will overwhelm the star dish.
Creative Ways to Present
If you’re feeling playful, try twirling the pasta into neat nests before topping each with an extra claw of crab for dramatic effect. Serving in shallow seafood bowls, or garnishing with whole herbs and wedges of lemon, will make your table feel like an elegant Mediterranean bistro.
Make Ahead and Storage
Storing Leftovers
Let your leftovers cool completely, then transfer them to an airtight container. Stored in the fridge, King Crab Pasta With Tomato and Ouzo Sauce: An Incredible Ultimate Recipe will keep its flavor and texture for up to 2 days. The crab will remain tender, and the sauce can continue to develop depth overnight.
Freezing
While you can technically freeze the sauce on its own (before adding crab and pasta), the delicate texture of the crab suffers in the freezer, and pasta tends to go a bit mushy when thawed. If you must freeze, freeze only the sauce base and fold in freshly heated crab and cooked pasta before serving for best results.
Reheating
Gently rewarm the pasta over low heat in a skillet, adding a splash of water to loosen the sauce and prevent sticking. Stir just until everything is heated through, being careful not to overcook the crab. Microwaving works too, but use low power and stir frequently for even results.
FAQs
Can I substitute another seafood for king crab?
Absolutely! While king crab is the luxury pick, this tomato and ouzo sauce is fabulous with shrimp, lobster, or even chunks of firm white fish. Adjust cooking times to suit the seafood you choose, making sure it stays tender and juicy.
Is the ouzo flavor strong in the finished dish?
The ouzo adds a gentle aromatic lift—think of it as a subtle anise note that enhances the seafood rather than dominating the flavor. Most of the alcohol evaporates during cooking, leaving only the essence behind. If you want even less, cut the ouzo to a third and balance with more tomatoes or use white wine.
What’s the best pasta shape for this recipe?
Spaghetti and linguine are classics here because their long strands hold onto the sauce, but fettuccine and even bucatini work beautifully too. Go for your favorite long pasta or try a fresh egg pasta for extra richness.
How can I make this gluten-free?
Simply swap in your favorite gluten-free spaghetti or linguine. The sauce itself is naturally gluten-free, so you can enjoy King Crab Pasta With Tomato and Ouzo Sauce: An Incredible Ultimate Recipe with just a small change.
Can I make the sauce ahead of time?
Yes! One of the secrets to even deeper flavor is letting the tomato and ouzo sauce rest for an hour or even overnight in the fridge. Just reheat gently and add the crab and pasta when you’re ready to serve for best texture and taste.
Final Thoughts
If you love seafood, a splash of intrigue, and effortless elegance on your plate, there’s simply nothing like King Crab Pasta With Tomato and Ouzo Sauce: An Incredible Ultimate Recipe. Whether you make it for company or to spoil yourself, I promise it’ll become a much-requested favorite. Gather your ingredients and give it a try—your taste buds deserve every luxurious bite!
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King Crab Pasta With Tomato and Ouzo Sauce: An Incredible Ultimate Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the luxurious flavors of this King Crab Pasta with Tomato and Ouzo Sauce. A Greek-inspired seafood pasta dish that is rich, flavorful, and sure to impress your guests.
Ingredients
King Crab Pasta:
- 1 pound King crab legs or meat
- Olive oil for sautéing
- 2–3 garlic cloves
Ouzo Sauce:
- ½ cup ouzo (Greek anise‑flavored liqueur; substitute with sambuca, pastis, or dry white wine if needed)
- 28 oz crushed or diced tomatoes
- Red pepper flakes or Tabasco (optional, to taste)
To Serve:
- Salt and freshly ground black pepper
- Dried spaghetti or linguine
- Chopped fresh parsley or chives for garnish
Instructions
- Heat olive oil in a large skillet or saucepan over medium heat. Add garlic and sauté until fragrant.
- Pour in ouzo and let it sizzle briefly. Stir in tomatoes, season with red pepper flakes, salt, and pepper.
- Simmer the sauce until thickened. Gently fold in cooked crab meat.
- Cook pasta until al dente, drain, and toss with the sauce. Adjust consistency with reserved pasta water.
- Divide pasta among plates, top with crab meat, and garnish with herbs.
Notes
- Ouzo can be substituted with white wine if needed.
- The sauce benefits from resting; flavors deepen over time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek-inspired / Mediterranean
Nutrition
- Serving Size: ¼ of recipe
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 95 mg
