Ingredients
- 1 pound fresh or dry linguine
- ¼ cup olive oil
- 2 tablespoons butter
- ½ cup minced shallots (3-4 shallots)
- 1 tablespoon minced garlic (about 6 cloves)
- ½ cup dry white wine
- 8 ounces Alaska king crab meat (from about 1 pound crab legs and claws)
- ½ cup crème fraîche
- ½ teaspoon salt
- ¼ cup chopped parsley, plus more for garnish
Instructions
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Step 1 Cook the pasta
Cook pasta according to directions. Reserve 1 cup pasta water.
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Step 2 Meanwhile, prepare the crab meat
Remove the crabmeat from the shells. Cut or shred as needed to make bite-sized pieces.
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Step 3 Cook the shallots and garlic
Heat the oil and butter in a large skillet over medium heat. When the butter is melted, add the shallots and garlic and sauté for 2 minutes, until softened. Pour in the wine and simmer until reduced by half.
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Step 4 Add crab and pasta to pan
Add the crab meat, lower the heat, and toss so it is fully coated and warmed through. Remove from the heat. Add the pasta and toss. Add the crème fraîche, salt, and enough pasta water to just loosen it slightly (just a few tablespoons should be plenty). Add the parsley, toss, and taste for seasoning. Add more salt as needed.
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Step 5 Plate, garnish and serve
Divide between four plates or shallow bowls and top with additional parsley for garnish.
Comment
Mmm nummy! The Creme Fraiche adds a very nice sweet flavor.