Linguine with Crab, Lemon, Chile, and Mint

Ingredients

• ¹/₃ cup fresh mint leaves
• 8 ounces cooked, shelled Dungeness crab, king crab, or jumbo lump crabmeat
• Freshly ground black pepper
• 2 teaspoons finely grated lemon zest
• 1 ½ tablespoons fresh lemon juice
• 1-2 Fresno chiles, red jalapeños, or red Thai chiles
• 1 teaspoon minced garlic
• + 5 more ingredients
• • ¼ cup shallots
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • Kosher salt
  • 8 ounces linguine

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 garli...

View full recipe at Epicurious