Linguine with Crab, Lemon, Calabria Chili Peppers, & Organic Spearmint

Preparation time: 5 mins Cooking time: 10 mins Easy - for beginners Serves: 2

Description

This fresh take on summer seaside fare combines cooked shelled lump crab, Calabria hot long chili peppers, juicy lemon, and organic spearmint leaves served over linguine al dente. A surprising flavor medley you will cherish again & again...

Ingredients

8 oz linguine, cooked al dente
coarsely ground himalayan pink salt
4 tbsp unsalted butter, divided
2 tbsp extra virgin olive oil
1/4 c minced shallots
1 tsp minced garlic
3-4 Tutto Calabria hot long chili peppers in oil, snipped into thin rounds
freshly squeezed lemon juice
freshly ground peppercorns, to taste
freshly grated parmesan for serving
8 oz cooked, shelled Dungeness crab, king crab, or jumbo lump crabmeat, picked over for shells
1/3 c fresh organic spearmint leaves, gently torn, divided

Method

Cook pasta in a large pot of boiling salted water (use fine pink himalayan salt) until al dente. Drain, reserving 1 c pasta cooking liquid.

Meanwhile, melt 1 tbsp butter with 1 tbsp olive oil in a large skillet over medium heat. Add shallots and stir until just soft, 3-4 minutes. Add garlic and 2 chilis and cook, stirring often, until fragrant, about 1 minute.

Add a squeeze of lemon juice and a little pasta cooking liquid to shallot mixture; grind some peppercorns over. Stir until liquid is almost evaporated, about 1 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, squeeze of lemon juice, crab, half of spearmint leaves, and remaining chili rounds.

Stir pasta until butter melts and pasta is well coated, adding more pasta cooking liquid if dry. Divide between plates; top with more fresh spearmint leaves. Dust freshly grated parmesan over pasta.

Bon appetit!