Quick Crab Linguine (Print Version)
# Ingredients:
01 -
1/4 tablespoon of sugar.
02 -
1 tablespoon of lemon juice.
03 -
1/2 tablespoon of unsalted butter.
04 -
1/2 tablespoon of olive oil.
05 -
3 finely chopped banana shallots.
06 -
1 teaspoon of salt.
07 -
3 minced garlic cloves.
08 -
120 ml of dry white wine or vermouth.
09 -
4 fresh tomatoes, deseeded and chopped into cubes.
10 -
200 grams of brown crab meat.
11 -
2 tablespoons of finely chopped flat-leaf parsley.
12 -
400 grams of linguine.
13 -
200 grams of white crab meat.
14 -
4 tablespoons of grated Parmesan cheese.
15 -
Chili flakes for topping.
# Instructions:
01 -
In a big pan, warm the olive oil and butter together. Toss in the shallots, garlic, sugar, and salt. Cook everything on low for about 5 minutes until the shallots soften up.
02 -
Throw in the diced tomatoes and stir for a minute. Add the lemon juice and wine, then simmer for 5 minutes until the wine's aroma disappears.
03 -
Mix the brown crab meat into the sauce until combined.
04 -
Meanwhile, boil the linguine in salted water following the package directions. Save around 120 ml of pasta water before draining.
05 -
Combine the drained pasta with the sauce, white crab meat, and Parmesan. Add some reserved pasta water to get the sauce to the right texture.
06 -
Stir in the chopped parsley, taste, and tweak the flavors if necessary. Top with more parsley and a sprinkle of chili flakes, then serve.
# Notes:
01 -
The pasta water helps you get the sauce texture just right.
02 -
White crab meat is added at the end to keep its tenderness intact.