Linguine with Crab, Lemon, Chile, and Mint

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 441.1
  • Total Fat: 15.0 g
  • Cholesterol: 101.7 mg
  • Sodium: 430.1 mg
  • Total Carbs: 44.3 g
  • Dietary Fiber: 2.0 g
  • Protein: 32.5 g

View full nutritional breakdown of Linguine with Crab, Lemon, Chile, and Mint calories by ingredient
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Submitted by:


Adapted from:

Bon Appétit | January 2012

by The Bon Appétit Test Kitchen
Adapted from:

Bon Appétit | January 2012

by The Bon Appétit Test Kitchen

Number of Servings: 2


    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.

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