Linguine with Crab, Lemon, Chile and Mint - Northern Michigan's News Leader

Linguine with Crab, Lemon, Chile and Mint

8 Oz.

Linguine

 

Kosher Salt

4 Tbsp.

Unsalted Butter, divided

2 Tbsp.

Olive Oil, divided

1/4 Cup Minced Shallots
1 tsp. Minced Garlic
1 or 2

Fresno Chiles, Red Jalapenos, or Red Thai Chiles- Seeded, Sliced into thin rounds

 

Lemon Zest, divided

  Freshly Ground Black Pepper
8 Oz. Cooked, Shelled Dungeness Crab, King Crab, or Jumbo Lump Crabmeat, picked over for shells.
1/3 Cup Fresh Mint Leaves, gently torn, divided

Cook pasta in a large pot of boiling salted water, stirring constantly until al dente. Drain, reserving 1 cup pasta cooking liquid.

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 one chile and cook, stirring often until fragrant, about one minute.

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 one minute.

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.

Stir pasta until butter melts and pasta is well coated, adding more pasta cooking liquid if dry. Divide between bowls; top with remaining one teaspoon lemon zest and mint. Sprinkle with more lemon juice, if desired.

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