📝 About This Recipe
This elegant pasta dish captures the essence of the Italian coastline, marrying the delicate sweetness of jumbo lump crab with the bright, citrusy zing of Meyer lemons. A hint of heat from Calabrian chilis cuts through the richness of the butter sauce, while toasted garlic breadcrumbs provide a sophisticated textural contrast. It is a vibrant, restaurant-quality meal that celebrates high-quality seafood with simple, clean flavors.
🥗 Ingredients
The Pasta
- 1 pound Linguine (high-quality bronze-cut preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Seafood
- 1 pound Jumbo Lump Crab Meat (freshly picked, checked for shells)
The Aromatics and Sauce
- 1/4 cup Extra Virgin Olive Oil (cold-pressed)
- 4 tablespoons Unsalted Butter (cubed and chilled)
- 4 pieces Garlic Cloves (thinly sliced into 'paper-thin' rounds)
- 1-2 pieces Red Bird's Eye Chili (finely minced (adjust for heat preference))
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 piece Meyer Lemon (zested and juiced)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 2 tablespoons Fresh Chives (minced)
The Pangrattato (Crunchy Topping)
- 1/2 cup Panko Breadcrumbs
- 1 teaspoon Lemon Zest
- 1 pinch Flaky Sea Salt (such as Maldon)
👨🍳 Instructions
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1
Bring a large pot of water (about 6 quarts) to a rolling boil. Once boiling, add the 2 tablespoons of kosher salt. It should taste like the sea.
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2
In a small skillet over medium heat, add a splash of olive oil and the panko breadcrumbs. Toast for 3-4 minutes, stirring constantly, until golden brown. Remove from heat, stir in a teaspoon of lemon zest and a pinch of salt, then set aside.
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3
Add the linguine to the boiling water. Cook for 1-2 minutes less than the package directions for 'al dente,' as the pasta will finish cooking in the sauce.
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4
While the pasta cooks, place a large wide-rimmed skillet or sauté pan over medium-low heat. Add the olive oil and the sliced garlic.
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5
Gently sauté the garlic for 2 minutes until it is fragrant and translucent, but not browned. Add the minced chili and cook for another 30 seconds.
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6
Increase the heat to medium and pour in the white wine. Let the wine simmer and reduce by half, which should take about 3-4 minutes.
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7
Carefully scoop out 1 cup of the starchy pasta cooking water before draining the linguine. Set the water aside.
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8
Add 1/2 cup of the pasta water and the chilled butter cubes to the wine and garlic mixture. Whisk or swirl the pan until the butter emulsifies into a glossy, light sauce.
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9
Add the drained linguine directly into the sauce. Increase heat to medium-high and toss vigorously with tongs for 1 minute to coat every strand.
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10
Gently fold in the lump crab meat, taking care not to break up the large chunks too much. You want to warm the crab through rather than cook it further.
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11
Add the lemon juice, the remaining lemon zest, parsley, and chives. If the pasta looks dry, add a splash more of the reserved pasta water.
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12
Taste and adjust seasoning with salt or more lemon juice if needed. Remove from heat immediately.
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13
Plate the pasta in warmed bowls, ensuring plenty of crab is visible on top. Sprinkle generously with the toasted lemon breadcrumbs.
💡 Chef's Tips
Use 'Jumbo Lump' crab for the best experience; it’s more expensive but provides the beautiful meaty chunks that define this dish. Never skip the pasta water; the starch is the secret ingredient that binds the oil and wine into a silky sauce. If you can't find Meyer lemons, use a mix of regular lemon juice and a splash of tangerine juice to mimic the sweetness. Be very gentle when folding in the crab; you want to maintain those large, luxurious pieces rather than shredding them into the sauce. Ensure your garlic is sliced paper-thin so it melts into the sauce rather than providing a harsh crunch.
🍽️ Serving Suggestions
Pair with a chilled glass of Vermentino or a crisp Gavi di Gavi to complement the seafood. Serve with a simple side of charred broccolini with garlic and lemon. A light arugula salad with a shaved parmesan and balsamic glaze makes a perfect starter. Follow the meal with a refreshing lemon sorbet to cleanse the palate. Provide extra lemon wedges on the side for those who prefer a more acidic punch.