Linguine with Crab, Lemon, Chile, and Mint

Linguine with Crab, Lemon, Chile, and Mint
Photo by Marcus Nilsson


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

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


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