|
It seems, as time passes, that we are getting busier and busier, with less time to enjoy the "little things." I found this recipe which is so satisfying, yet not time consuming. Hope you love.
Linguine with Crab, Lemon, Chile, and Mint
Note: The crab MUST be super fresh, best quality
-8 oz linguine
-kosher salt
-4 TBL unsalted butter, divided,
-2 TBL olive oil, divided
-1/4 cup minced shallots
-1 teas minced garlic
-1 to 1 and 1/2 Fresno chiles, red jalapenos or red Thai chiles, seeded, sliced into thin rounds
-1 and 1/2 TBL (or more) fresh lemon juice, divided
-2 teas (packed) finely grated lemon zest,divided
-freshly ground black pepper
-8 oz cooked 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 occasionally, until al dente. Drain, reserving 1 cup of pasta liquid.
Melt 1 TBL of butter with 1 TBL of olive oil in a large skillet over medium heat. Add shallots and stir until just soft, 3 to 4 minutes. Add garlic and 1 chile and cook, stirring often, until fragrant, about 1 minute.
Add 1/2 TBL lemon juice and 3 TBL pasta liquid to shallot mixture; add a pinch of pepper. Stir until liquid is almost evaporated, about 1 minute.
Transfer pasta to skillet and add 1/2 cup of pasta liquid. Increase heat to med-hi. Cook, tossing pasta until liquid is almost evaporated and becomes glossy, about 2 minutes. Add the remaining 3 TBL butter, 1 TBL oil, 1 TBL lemon juice, 1 teas lemon zest,crab, half of the 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 1 teasp lemon zest and mint.
Serves 2.
Bon Apetit, January 2012 | 
