Yield Serves 4 Number Of Ingredients 8 Steps:
Add the olive oil, lemon zest, and chopped chiles to a small pan and place over low heat until they begin to sizzle. Remove from the heat and set aside. Bring a large saucepan of salted water to a boil. Add the linguine and cook according to the package instructions (about 7 minutes). Drain well, rinse with boiling water, and set aside. Add the chile and lemon oil to the pan that the linguine was cooked in. Add the lemon juice and cook over medium heat until sizzling. Return the linguine to the pan and add the crab meat. Toss gently for 1 to 2 minutes to warm the crab through. Fold in the basil and season with crushed sea salt and freshly ground black pepper. Spoon into warmed serving bowls.
Time 25m Yield 4 servings. Number Of Ingredients 10 Steps:
Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add jalapeno and garlic; cook and stir 1-2 minutes or until tender. Stir in lemon zest and juice. Add crab; heat through, stirring gently., Drain linguine; add to skillet. Sprinkle with basil, salt and pepper; toss to combine.
Time 30m Yield 6 servings Number Of Ingredients 15 Steps:
Bring a large pot of water to a boil and season generously with salt. Add the spaghetti, stir and cook until al dente, 6 to 8 minutes. Reserve 1/2 cup of the pasta water, then drain the spaghetti. Meanwhile, add the olive oil to a large skillet over medium-high heat. Add the diced zucchini and cook until lightly browned but still slightly firm, 4 to 5 minutes. Add the red pepper flakes, garlic and habanero and cook for 1 minute. Add the wine, 1 tablespoon of the butter and the reserved pasta water and cook for another minute. Turn off the heat, add the crab and gently stir to mix everything. Add the drained spaghetti, then add the parsley, basil and lemon zest. Add the remaining 1 tablespoon butter, some salt and pepper and a drizzle of olive oil and stir to combine. Transfer to a serving bowl and garnish with the dill and more basil.
Time 20m Yield 4 servings Number Of Ingredients 10 Steps:
Bring a large stock pot of salted water to a rolling boil. Add the linguine and cook according to the package directions until al dente. Reserve 1 cup of the cooking liquid then drain. While the pasta cooks, make the sauce: Heat a 12-inch nonstick skillet over medium heat. Add the butter and cook until bubbly, browned and smells nutty. Reduce the heat to low; add the creme fraiche, the zest from both lemons, 1 teaspoon salt and 1/2 teaspoon pepper. Stir together until a smooth, creamy sauce forms. Add the crabmeat and stir gently. Once the pasta has cooked, add it directly to the sauce along with the lemon juice. Toss together then stir in the 1/4 cup pecorino, minced dill, 2 tablespoons chives and the tarragon. Cook until the sauce thickens, about 1 minute. If it looks too dry, stir in 1/4 cup of the reserved cooking liquid at a time. Remove from the heat and taste for seasoning, adding more salt or pepper if needed. Divide the pasta among 4 shallow bowls and sprinkle the tops with more pecorino, cracked pepper, minced chives and dill fronds.
Time 20m Yield 2 serving(s) Number Of Ingredients 5 Steps:
Put a large pan of water on to boil. When it is bubbling vigorously, salt it generously then add the linguine. Let it cook at a steady boil for about 8 minutes. Put the lemon juice, olive oil and grated parmesan in a warm bowl (warmed under a running tap and then dried) and beat briefly with a small whisk til thick and grainy. Tear up the basil and stir in with a grinding of black pepper. Drain the pasta and quickly toss in the lemon and parmesan ‘sauce’.
Number Of Ingredients 9 Steps:
Bring a large saucepan of water to a boil, and generously add salt. Stir in pasta; cook according to package instructions until it is al dente. Transfer to a colander, and let drain. Meanwhile, melt butter in a large saute pan over medium heat. Add shallots, and cook until they are translucent and fragrant, about 2 minutes. Add peas, and season with salt and pepper; cook until peas are tender and bright green, 4 to 5 minutes. Add crab, and continue cooking, stirring constantly, until it is heated through, about 1 minute more. Add the pasta, and stir to combine. Stir in cream and basil, and cook until mixture is just heated through. Remove from heat; season with salt and pepper. Divide among serving plates, and garnish with basil. Serve immediately.
More about “basil lemon crab linguine recipes”
Time 25m Number Of Ingredients 9 Steps:
In a large frying pan, heat the olive oil. Add the garlic and chilli flakes. Cook until just pale golden, then add the tomatoes. Cook 3 mins more on a high heat until the tomatoes start to break down a little. Add the lemon juice and cook for 1-2 mins. Remove from the heat and stir in the crab to warm through - not too much or it will break up. Boil the pasta in a large pan of salted water following pack instructions then drain. Mix the pasta in the warm pot with the sauce, lemon zest and capers, and toss the basil through.
