Linguine with Crab Meat | Living By Design
- Recipe Yield: 6
Source: Powerhouse Productions / Powerhouse Productions
Recipe courtesy of Jake Smollett
Ingredients
- 2 ounces (1⁄2 stick) of unsalted butter
- 2 tablespoons olive oil
- 1 tablespoon rough chopped garlic
- 1 scallion, roughly chopped
- 2 teaspoons Kosher salt
- 1 teaspoon fresh ground black pepper
- 1⁄4 teaspoon ground cayenne pepper
- 11⁄2 teaspoons ground paprika
- 1 teaspoon dried basil
- 3⁄4 teaspoons ground sassafras
- 1⁄2 cup of white wine
- 1 cup heavy cream
- 1⁄2 pound crab meat
- 3 tablespoons chiffonade of basil, (thinly cut strips of basil leaves)
- 1⁄2 pound dry linguine, cooked al dente
- 2 teaspoons of lemon zest
- 1/3 cup grated parmesan cheese
Instructions
- Set a large cast-iron pan over medium heat and add the butter and olive oil. Once the butter is melted, add the garlic and scallions to the pan. Sauté, stirring occasionally and season with salt and fresh ground black pepper.
- Stir and add in the cayenne, paprika, dried basil and sassafras. Stir to combine, then add in the juice of 1⁄2 a lemon. Continue to cook until the scallions soften, the butter begins to brown and most of the lemon juice has nearly evaporated, about 2-3 minutes.
- Deglaze the pan with the white wine, then add in the heavy cream. As the heavy cream heats up, add in the crab meat, followed by 2 tablespoons of the basil leaves.
- Add in the cooked linguine and stir to toss and coat the pasta with the sauce, being sure not to break up the lumps of crab.
- Add the lemon zest and cook the pasta for another minute before pouring out onto a serving platter.
- Sprinkle the parmesan cheese over top the pasta as well as the remaining basil leaves.
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