Buttery Alaska king crab shines in this elegant pasta dish, tossed with garlicky linguine and a silky crème fraîche white wine sauce.
Photo and recipe courtesy of Alaska Seafood.
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Servings:
4
Ingredients:
1 pound fresh or dry linguine
¼ cup olive oil
2 tablespoons butter
½ cup minced shallots (3-4 shallots)
1 tablespoon minced garlic (about 6 cloves)
½ cup dry white wine
8 ounces Alaska king crab meat (from about 1 pound crab legs and claws)
½ cup crème fraîche
½ teaspoon salt
¼ cup chopped parsley, plus more for garnish
Instructions:
Cook pasta according to directions. Reserve 1 cup pasta water.
Meanwhile, remove the crabmeat from the shells. Cut or shred as needed to make bite-sized pieces.
Heat the oil and butter in a large skillet over medium heat. When the butter is melted, add the shallots and garlic and sauté for 2 minutes, until softened. Pour in the wine and simmer until reduced by half.
Add the crab meat, lower the heat, and toss so it is fully coated and warmed through. Remove from the heat. Add the pasta and toss. Add the crème fraîche, salt, and enough pasta water to just loosen it slightly (just a few tablespoons should be plenty). Add the parsley, toss, and taste for seasoning. Add more salt as needed.
Divide between four plates or shallow bowls and top with additional parsley for garnish.
