Linguine with Crab
8 oz. linguine
6 Tbsp. Seasons Gremolata Extra Virgin olive oil, divided
1/4 cup minced shallots
1 tsp.minced garlic
2 scallions, sliced
1–2 Fresno chiles, red jalapeños, or red Thai chiles, seeded, sliced into thin rounds
1 1/2 Tbsp.(or more) Seasons Sicilian Lemon Balsamic Vinegar, divided.
2 tsp. finely grated lemon zest, divided
8 oz cooked, shelled Dungeness crab or king crab
1/3 cup fresh mint leaves, gently torn, divided
Seasons Black Hawaiian Sea Salt
Freshly ground black pepper
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta reserving 1 cup pasta cooking liquid.
Meanwhile, over medium heat, place 3 Tbsp. of Gremolata Extra Virgin olive oil in a large skillet. Then add the shallots and stir until just soft, about 3 minutes. Add the garlic, scallions and 1 chile and cook, stirring often, until fragrant, about 1 minute.
Add 1/2 Tbsp. Sicilian Lemon Balsamic vinegar and 3 Tbsp. 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 remaining 3 Tbsp. Gremolata Extra virgin olive oil, 1 Tbsp. Sicilian Lemon Balsamic, 1 tsp. lemon zest, crab, half of mint, and more chile rounds, if desired.
Stir pasta until pasta is well coated. Divide between bowls; finish with remaining 1 tsp. lemon zest and mint.