Deviled Crab Linguine
Makes: 4 servings
- salt and pepper
- 1 pound linguine
- 3 tablespoons EVOO
- 2 large shallots, chopped
- 1 small rib celery with leafy top, finely chopped
- 1 fresno or other medium-hot chile pepper, seeded and finely chopped
- 3 - 4 cloves garlic, chopped
- 2 tablespoons fresh thyme, chopped
- 1 teaspoon paprika
- 1/2cup finely chopped flat-leaf parsley
- 2 teaspoons hot sauce, such as Tabasco
- 1 lemon, zested and juiced
- 1/2cup dry vermouth or dry white wine
- 3 tablespoons butter
- 12 - 16 ounces lump crabmeat; picked over for shells
- thinly sliced scallions, for garnishing
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.
- While the pasta is working, in a large skillet, heat the EVOO, 3 turns of the pan, over medium heat. Add the shallots, celery, chile, garlic, thyme, paprika, salt and pepper. Cook until the veggies are tender, 5 minutes. Add the parsley, hot sauce and lemon zest. Stir in the vermouth and cook to reduce for 1 minute. Add the lemon juice. Stir in the butter to melt. Add the crabmeat and heat through.
- Toss the pasta with the crab and reserved pasta cooking water. Top with the scallions.