Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
Ingredients:
Spicy Crab Linguettine:
1/2 lb. linguettine or other long pasta
4 garlic cloves, sliced
2 tbsp. butter
2 tbsp. extra virgin olive oil
1/2 tsp. crushed red chili pepper
Zest of 1 lemon
1 cup heavy cream
3/4 cup lump crab meat
Juice of 1 lemon
Salt & pepper to taste
1/3 cup Parmigiano Reggiano, finely grated
1 tbsp. parsley, finely chopped
1 tbsp. chives, finely chopped
1/3 cup lemon-garlic panko breadcrumbs
Pasta water as needed
Lemon-Garlic Panko Breadcrumbs:
1/2 cup plain panko breadcrumbs
2 tbsp. extra virgin olive oil
1 garlic clove, minced
Juice of 1/2 lemon
1/4 tsp. salt
Directions:
Lemon-Garlic Panko Breadcrumbs:
In a large pot over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.
Stir in the panko breadcrumbs along with the salt and toast in the pot, stirring frequently with a wooden spoon (be careful not to burn!).
Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.
Spicy Crab Linguettine:
Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.
Meanwhile, add the butter, olive oil and garlic to large sauté pan and sauté over low heat for 1-2 minutes, until fragrant. Add the crushed red chili peppers and lemon zest.
Add the heavy cream, crab meat, lemon juice and salt and pepper to taste to the pan and let simmer on low heat for about 1-2 minutes.
When the pasta has finished cooking, strain and add directly to the pan with the crab sauce and 1/4 cup pasta water. Toss on medium-high heat until combined.
Remove from heat and add the Parmigiano and parsley. Toss again until combined. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with lemon-garlic panko breadcrumbs and chives.