Linguine with Crab, Lemon, Chilli, and Mint

Ingredients for Linguine with Crab, Lemon, Chilli, and Mint

• 230g linguine

• Kosher salt

• 4 tablespoons unsalted butter, divided

• 2 tablespoons olive oil, divided

• 60ml minced shallots

• 1 teaspoon minced garlic

• 1-2 Fresno chillies, red jalapeños, or red Thai chillies, seeded, sliced into thin rounds

• 1 1/2 tablespoons (or more) fresh lemon juice, divided

• 2 teaspoons (packed) finely grated lemon zest, divided

• Freshly ground black pepper

• 230g 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 occasionally, until al dente. Drain, reserving 240ml 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 chilli and cook, stirring often, until fragrant, about 1 minute.

Add 1/2 tablespoons lemon juice and 45ml 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 120ml 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 45ml butter, 1 tablespoon oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, crab, half of mint, and more chilli 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.