Basil Lemon Crab Linguine Recipes

Steps:

• Bring a large stock pot of salted water to a rolling boil. Add the linguine and cook according to the package directions until al dente. Reserve 1 cup of the cooking liquid then drain.
• While the pasta cooks, make the sauce: Heat a 12-inch nonstick skillet over medium heat. Add the butter and cook until bubbly, browned and smells nutty. Reduce the heat to low; add the creme fraiche, the zest from both lemons, 1 teaspoon salt and 1/2 teaspoon pepper. Stir together until a smooth, creamy sauce forms.
• Add the crabmeat and stir gently. Once the pasta has cooked, add it directly to the sauce
• along with the lemon juice. Toss together then stir in the 1/4 cup pecorino, minced dill, 2 tablespoons chives and the tarragon. Cook until the sauce thickens, about 1 minute. If it looks too dry, stir in 1/4 cup of the reserved cooking liquid at a time. Remove from the heat and taste for seasoning, adding more salt or pepper if needed.
• Divide the pasta among 4 shallow bowls and sprinkle the tops with more pecorino, cracked pepper, minced chives and dill fronds.

Steps:

• Add the olive oil, lemon zest, and chopped chiles to a small pan and place over low heat until they begin to sizzle. Remove from the heat and set aside.
• Bring a large saucepan of salted water to a boil. Add the linguine and cook according to the package instructions (about 7 minutes). Drain well, rinse with boiling water, and set aside.
• Add the chile and lemon oil to the pan that the linguine was cooked in. Add the lemon juice and cook over medium heat until sizzling. Return the linguine to the pan and add the crab meat. Toss gently for 1 to 2 minutes to warm the crab through.
• Fold in the basil and season with crushed sea salt and freshly ground black pepper. Spoon into warmed serving bowls.

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, 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 1 chile and cook, stirring often, until fragrant, about 1 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 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, 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 1 teaspoon lemon zest and mint. Sprinkle with more lemon juice if desired.