Crab Linguine with Lemon, Mint and Chile
To make this Crab Linguine with Lemon, Mint and Chile pasta dish as good as it can get, use the freshest, best-quality crab available, we can normally get Dungeness, or king crab, over here at a price but to be honest it doesn’t do badly with a good tin. The heat from the chiles shouldn’t overpower but should be there in the background to make the whole dish sing.