Linguini with Crab

INGREDIENTS

  • 8 ounces linguini

  • ¼ – ½ cup pasta water reserved

  • 1 tablespoon olive oil

  • 3 tablespoons salted butter

  • 1 tablespoon garlic, minced

  • ¾ cup shallots, diced

  • ¼ cup dry white wine

  • picked crab meat from one large Dungeness Crab

  • 2 tablespoons lemon juice, fresh squeezed, plus lemon wedges for serving

  • ¼ cup Italian parsley, chopped fresh, plus extra as garnish

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • ¼ teaspoon red pepper flakes

  • ¼ cup panko breadcrumbs

  • 1 tablespoon parmesan cheese, grated

  • ¼ teaspoon paprika

  • ¼ teaspoon garlic powder

INSTRUCTIONS

  1. In a non-stick skillet add one tablespoon of butter over medium high heat. Add the panko breadcrumbs to the pan followed by the grated parmesan cheese, garlic powder, and paprika. Stir frequently. Toast until the breadcrumbs are golden brown. Remove from the heat and set aside.

  2. Boil a pot of water and season the water with salt. Cook the pasta according to the package. Al dente is best as the pasta will continue to cook in the sauce. Reserve ¼-½ cup pasta water before draining. Drizzle the pasta with olive oil and set it aside.

  3. In a 3.5-quart saucepan pan over medium heat add 2 tablespoons of butter, minced garlic, and diced shallots. Once the shallots and garlic are fragrant and translucent, deglaze the pan with the white wine. Simmer for 2 minutes.

  4. Reduce the heat to medium-low and add 8 ounces of the crab meat. Sauté for 1-2 minutes. Add the fresh squeezed lemon juice, fresh chopped parsley, salt, pepper, and red pepper flakes. Gently toss everything together.

  5. Add the cooked linguini into the pan with the sauce and crab meat. Gently toss everything together. Add about ¼ -½ cup of pasta water. Saute until well combined.

  6. Top the dish with tossed panko breadcrumbs and extra chopped parsley. Serve with lemon wedges.

Haley Smith