Linguine With Chile Crab And Watercress Recipes

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LINGUINE WITH CHILE, CRAB, AND WATERCRESS



Linguine with Chile, Crab, and Watercress image

Categories     Pasta     Low Fat     Crab     Watercress     Self

Yield Makes 4 servings

Number Of Ingredients 9

1 clove garlic, peeled and minced
1 1/2 tsp sea salt
1 large red chile, seeded and chopped
11 oz canned or frozen (defrosted) precooked crabmeat
1/3 cup extra-virgin olive oil
Juice and zest of 1 lemon
1 package (16 oz) linguine
Handful fresh parsley, chopped
Handful watercress leaves, torn

Steps:

  • Boil 5 quarts water. With a mortar and pestle, grind garlic and salt into a smooth paste (or mix in a bowl). Add chile and crush until mixture is tinged red. Add crabmeat, breaking it up gently. Pour in oil. Add lemon juice and zest. Beat with a fork. Boil pasta according to package directions until al dente and drain. Top with crab sauce and toss. Add parsley and watercress. Toss again.

LINGUINE WITH CRAB, LEMON, CHILE, AND MINT



Linguine with Crab, Lemon, Chile, and Mint image

To make this pasta sing, use the freshest, best-quality crab available, such as jumbo lump crabmeat, Dungeness, or king crab. Adjust the heat from the chiles and the amount of lemon juice to your liking.

Provided by Bon Appétit Test Kitchen

Categories     Citrus     Fruit     Pasta     Shellfish     Dinner     Lemon     Mint     Seafood     Crab     Winter     Chile Pepper     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 12

8 ounces linguine
Kosher salt
4 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
1/4 cup minced shallots
1 teaspoon minced garlic
1-2 Fresno chiles, red jalapeños, or red Thai chiles, seeded, sliced into thin rounds
1 1/2 tablespoons (or more) fresh lemon juice, divided
2 teaspoons (packed) finely grated lemon zest, divided
Freshly ground black pepper
8 ounces cooked, shelled Dungeness crab, king crab, or jumbo lump crabmeat, picked over for shells
1/3 cup fresh mint leaves, gently torn, divided

Steps:

  • 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 garlic and 1 chile 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 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 3 tablespoons butter, 1 tablespoon oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, crab, half of mint, and more chile rounds, if desired.
  • 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 more lemon juice if desired.

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