In Good Taste Recipe: Lump Crab with Linguine

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In Good Taste
located in the Pearl District, Portland, Oregon.
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Lump Crab with Lemon and Fresh Linguine

3 oz dry white wine

2 tablespoons of cream

8 oz butter, in 1 oz pieces

1 lb jumbo lump crabmeat

3 tablespoons chopped fresh tarragon

1 tablespoon chopped fresh chives

1/3 cup chopped flat-leaf parsley

1 tablespoon finely grated fresh lemon zest

3 tablespoons fresh lemon juice

1/2 teaspoon salt

1 lb fresh linguine

Black pepper, coarsely ground, for serving

In a medium sized saucepan over moderate heat, bring wine to a boil. Reduce heat slightly and simmer until the liquid is reduced (about 3 minutes). Stir in the cream. Cook another 2 minutes to reduce further. Add a few tablespoons of butter, one at a time, whisking constantly. Add remaining butter 1 piece at a time, whisking constantly.

Reduce heat to low, then add crabmeat and cook, stirring occasionally for about 2 more minutes. Remove pan from heat and stir in tarragon, chives, parsley, zest, lemon juice, and salt.

Meanwhile, cook pasta in a large pot of salted water until al dente. Drain the pasta, reserving a bit of the cooking water to thin the sauce.

Return the pasta to the pot and add the crab mixture along with a bit of the pasta water.

Toss gently to combine, then season with salt and black pepper.

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