Steps:
- Bring a large stock pot of salted water to a rolling boil. Add the linguine and cook according to the package directions until al dente. Reserve 1 cup of the cooking liquid then drain.
- While the pasta cooks, make the sauce: Heat a 12-inch nonstick skillet over medium heat. Add the butter and cook until bubbly, browned and smells nutty. Reduce the heat to low; add the creme fraiche, the zest from both lemons, 1 teaspoon salt and 1/2 teaspoon pepper. Stir together until a smooth, creamy sauce forms.
- Add the crabmeat and stir gently. Once the pasta has cooked, add it directly to the sauce
- along with the lemon juice. Toss together then stir in the 1/4 cup pecorino, minced dill, 2 tablespoons chives and the tarragon. Cook until the sauce thickens, about 1 minute. If it looks too dry, stir in 1/4 cup of the reserved cooking liquid at a time. Remove from the heat and taste for seasoning, adding more salt or pepper if needed.
- Divide the pasta among 4 shallow bowls and sprinkle the tops with more pecorino, cracked pepper, minced chives and dill fronds.
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