Linguine with Crab

Linguine with Crab


Servers 4


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.