Best Lump N Linguine Recipes

LUMP 'N' LINGUINE

Lump 'n' Linguine image

Provided by Jonathan Reynolds

Categories dinner, weekday, pastas, main course

Time 3h15m

Yield 4 servings

Number Of Ingredients 4

Ingredients

24 clams or mussels or 1 pound fresh lump crab meat or 16-20-count jumbo shrimp, peeled and deveined
4 cups crab jus (see recipe)
1 pound linguine, cooked al dente
Grated Parmesan cheese to taste

Steps:

Scrub clams or mussels; pick over crab meat or peel shrimp. (For clams, purge sand by placing in a bowl and covering with cold water. Sprinkle with cornmeal or flour and refrigerate 3 hours. Drain and rinse.)
If using clams or mussels, place in saucepan with crab jus and boil until the shellfish open, shaking the pan and stirring so the juice of the shellfish and crab jus mix. If using crab meat or shrimp, add crab jus and cook until the crab is heated through or the shrimp turns pink. Do not overcook.
Divide the linguine among 4 dishes. Top with clams or crab and the crab jus. Sprinkle with cheese.

SPICY CRAB LINGUINE WITH MUSTARD, CRèME FRAîCHE AND HERBS

Spicy Crab Linguine with Mustard, Crème Fraîche and Herbs image

This pasta dish is impressive, but it is barely any work at all, ideal for an impromptu gathering. The sauce is just warm crème fraîche, highly seasoned, along with a shower of herbs, and just enough green chile to cut the richness. (If you don't want chile, increase the mustard and black pepper, and add lime zest.) Obviously, you'll want the freshest sweetest crabmeat available. Substitute lobster if you can't get crab, or use small shrimp, briefly cooked in butter, and feel free to vary the herbs - basil, mint, dill or chervil would be most welcome.

Provided by David Tanis

Categories dinner, lunch, quick, pastas, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 pound linguine
Salt and pepper
1 cup crème fraîche
3 tablespoons Dijon mustard
Pinch of cayenne
1 pound cooked crab meat, lump if possible
1 serrano or jalapeño chile, seeds removed and finely chopped, or less to taste
2 tablespoons finely cut chives
6 scallions, thinly sliced on an angle
1 tablespoon tarragon leaves, roughly chopped
Cilantro sprigs, for garnish

Steps:

Put a large pot of water on to boil. Add linguine and a generous amount of salt and cook until al dente.
Meanwhile, in a wide skillet, warm the crème fraîche over medium heat. Stir in mustard and cayenne and season with salt and pepper. Add crab meat, stir to coat, and heat through.
Drain pasta and add to skillet. Toss gently to coat pasta, taking care not to break up the crab meat too much. Add the chile, chives, scallions and tarragon and toss to coat. Transfer to a warm serving dish and garnish with cilantro sprigs.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 3 grams, Carbohydrate 60 grams, Fat 9 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 533 milligrams, Sugar 4 grams, TransFat 0 grams