Linguine with Crab, Lemon, Chile, and Mint

4 ounces linguine
Kosher salt
1 tablespoon unsalted butter, divided
1 tablespoon olive oil, divided
1 1/2 tablespoons minced shallots
1 teaspoon minced garlic
1 Fresno chile, red jalapeño, or red Thai chile, seeded, sliced into thin rounds
1 tablespoons (or more) fresh lemon juice, divided
1 teaspoons (packed) finely grated lemon zest, divided
Freshly ground black pepper
8 ounces cooked, shelled Dungeness crab, king crab, or jumbo lump crabmeat, picked over for shells
2 tablespoons fresh mint leaves, gently torn, divided

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

Meanwhile, melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium heat. Add shallots and stir until just soft, 3–4 minutes. Add garlic and chile and cook, stirring often, until fragrant, about 1 minute.

Add 1/2 tablespoon lemon juice and 3 tablespoons pasta cooking liquid to shallot mixture; add a pinch of pepper. Stir until liquid is almost evaporated, about 1 minute.

Transfer pasta to skillet and add 1/2 cup reserved pasta cooking liquid. Increase heat to medium-high. Cook, tossing pasta or stirring with tongs, until liquid is almost evaporated and pasta becomes glossy, about 2 minutes. Add the lemon juice, lemon zest, crab, and mint.

Stir pasta until pasta is well coated, adding more pasta cooking liquid if dry.



Serving Size: 2 main dish servings

Number of Servings: 2

Recipe submitted by SparkPeople user CHANDRACETA.