Linguine with Crab, Lemon, Chile, and Mint
A luxurious pasta dish combining tender crab meat with fresh linguine in a bright, citrusy sauce accented with chiles and fresh mint. The delicate sweetness of the crab is complemented by aromatic shallots, garlic, and a butter-lemon sauce.
Ingredients
- •8 ounces linguine
- •1 to taste Kosher salt
- •4 tablespoons unsalted butter
- •2 tablespoons olive oil
- •¼ cup minced shallots
- •1 teaspoon minced garlic
- •1½ whole Fresno chiles
- •1½ tablespoons fresh lemon juice
- •2 teaspoons lemon zest
- •1 to taste black pepper
- •8 ounces crabmeat
- •⅓ cup fresh mint leaves
Cooking Instructions
- 1.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
10 min
- 2.
Meanwhile, melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium heat. Add shallots and stir until just soft, 3-4 minutes. Add garlic and 1 chile and cook, stirring often, until fragrant, about 1 minute.
5 min
- 3.
Add 1/2 tablespoon lemon juice and 3 tablespoons pasta cooking liquid to shallot mixture; add a pinch of pepper. Stir until liquid is almost evaporated, about 1 minute.
1 min
- 4.
Transfer pasta to skillet and add 1/2 cup reserved pasta cooking liquid. Increase heat to medium-high. Cook, tossing pasta or stirring with tongs, until liquid is almost evaporated and pasta becomes glossy, about 2 minutes. Add the remaining 3 tablespoons butter, 1 tablespoon oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, crab, half of mint, and more chile rounds, if desired.
2 min
- 5.
Stir pasta until butter melts and pasta is well coated, adding more pasta cooking liquid if dry. Divide between bowls; top with remaining 1 teaspoon lemon zest and mint. Sprinkle with more lemon juice if desired.
2 min
