Linguine with Crab, Lemon, Chile, and Mint
- 8 ounces linguine
- Kosher salt
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 1/4 cup minced shallots
- 1 teaspoon minced garlic
- 1–2 Fresno chiles, red jalapeños, or red Thai chiles, seeded, sliced into thin rounds
- 1 1/2 tablespoons (or more) fresh lemon juice, divided, plus 2 teaspoons (packed) finely grated lemon zest, divided
- Freshly ground black pepper
- 8 ounces cooked, shelled Dungeness crab, king crab, or jumbo lump crabmeat, picked over for shells
- 1/3 cup fresh mint leaves, gently torn, divided
- Produce
- Fresno chiles (1)
- Garlic (1 teaspoon)
- Mint, fresh leaves (1/3 cup)
- Shallots (1/4 cup)
- Seafood
- Dungeness crab, cooked (8 ounces)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Olive oil (2 tablespoons)
- Pasta & Grains
- Linguine (8 ounces)
- Drinks
- Lemon juice, fresh (1 1/2 tablespoons)
- Dairy
- Butter, unsalted (4 tablespoons)
Preparation
Read recipe preparation on bonappetit.com
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Published December 31, 2011 (1 year ago).
52 people saved this recipe.
