Black linguine with crab (Linguine al nero di seppia con granchio) from The Long and the Short of Pasta: A Collection of Treasured Italian Dishes (page 67) by Giancarlo Caldesi and Katie Caldesi

  • Italian 00 flour
    Buy Now
  • Prosecco wine
  • Show all ingredients...

  • EYB Comments

    Can substitute brown crab meat and white crab meat for cooked crabs, white wine for Prosecco wine, white onions for shallots, dried chillies for chillies, and the book’s “Tagliolini” recipe for the “Black tagliolini” mentioned in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute brown crab meat and white crab meat for cooked crabs, white wine for Prosecco wine, white onions for shallots, dried chillies for chillies, and the book’s “Tagliolini” recipe for the “Black tagliolini” mentioned in this recipe.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.