Ingredients
- 8 ounces linguine
- Salt
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 60 g minced shallots
- 1 teaspoon minced garlic
- 1-2 Fresno chiles, red jalapeños, or red Thai chiles, seeded, sliced into thin rounds
- 1 1/2 tablespoons (or more) fresh lemon juice, divided
- 2 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
- 1 small bunch of fresh mint leaves, gently torn, divided
Preparation
1 – Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
2 – 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 1 chile and cook, stirring often, until fragrant, about 1 minute.
3 – 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.
4 – Transfer pasta to skillet and add 120 ml 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 remaining 3 tablespoons butter, 1 tablespoon oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, crab, half of mint, and more chile rounds, if desired.
5 – Stir pasta until butter melts and pasta is well coated, adding more pasta cooking liquid if dry. Divide between bowls; top with remaining 1 teaspoon lemon zest and mint. Sprinkle with more lemon juice if desired