Linguine with Crab, Lemon, Jalapenos and Mint
Ingredients
- 6 ounces whole wheat linguine
- 2 tablespoons unsalted butter divided
- 2 tablespoons olive oil divided
- 1/4 cup minced shallots
- 1 large clove of garlic minced
- 1 jalapeno pepper minced (add a second if you want it hotter)
- 1-1/2 tablespoons fresh lemon juice divided (about 1 lemon)
- 2 teaspoons packed finely grated lemon zest, divided (about 1 lemon)
- 8 ounces cooked and shelled lump crabmeat such as blue crab, Dungeness crab or king crab
- 1/3 cup fresh mint leaves gently torn, divided
- Pecorino-Romano cheese for sprinkling
Instructions
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta and reserve 1 cup pasta cooking liquid.
- Once you have added the pasta to the boiling water, 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 jalapeno peppers 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 cooked 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 1 tablespoon butter, 1 tablespoon oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, crab and half of mint.
- 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 Pecorino-Romano cheese and more lemon juice if desired.
