LINGUINE WITH CRAB IN SPICY WHITE WINE SAUCE

LINGUINE WITH CRAB IN SPICY WHITE WINE SAUCE image

Yield 4 servings

Number Of Ingredients 12

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Kosher salt, to taste
1 lb. linguine
⅓ cup olive oil
4 oz. pancetta or bacon, finely chopped
3 cloves garlic
1 Fresno or 2 Holland chiles, stemmed, seeded, and finely chopped
2 lb. precooked king or snow crab legs, defrosted if frozen, cut into 3″ pieces and cracked using a mallet
⅓ cup dry white wine
Freshly ground black pepper, to taste
3 tbsp. finely chopped parsley
2 tbsp. finely chopped chives
1 tsp. grated lemon zest, plus 1 tbsp. fresh juice

Steps:

1. Bring a large pot of salted water to a boil. Cook linguine until al dente, about 10 minutes. Drain pasta, reserving ½ cup pasta water; set aside. Meanwhile, heat 2 tbsp. oil in a 12" skillet over medium heat. Add pancetta and cook, stirring occasionally, until browned and crisp, about 3 minutes. Using a slotted spoon, transfer pancetta to a paper towel-lined plate; set aside. 2. Return skillet to medium heat and add garlic and chile; cook, stirring occasionally, until golden, 3-4 minutes. Increase heat to high; add crab and wine and bring to a boil. Cook, stirring constantly, until crab is bright red and heated through, 3-4 minutes. Add pasta, reserved cooking liquid, salt, and pepper; using tongs, toss until pasta is coated in sauce. Add reserved pancetta, half the parsley and chives, the lemon zest and juice; toss to combine. Transfer pasta to a serving dish; drizzle with remaining oil and garnish with remaining parsley and chives.