Linguine with crab,lemon,Chile and mint

Linguine with crab,lemon,Chile and mint

這道菜是從EPICURIOUS中找到的，做法簡單．自己和老公亦非常喜歡，非常開胃．(減重者真的要忍口，因太開胃，所以容易吃過量，故強烈建議選中午吃這意粉）

食譜我就直接轉載，基本上我都是照這食譜依樣葫蘆地烹煮，但會加多點檸檬皮！～超愛檸檬皮散發的香氣喇，所以總會忍不住刨多一點點，哈哈！



Ingredients:

• 8 ounces linguine
• Kosher salt
• 4 tablespoons unsalted butter, divided
• 2 tablespoons olive oil, divided
• 1/4 cup minced shallots
• 1 teaspoon minced garlic
• 1–2 Fresno chiles, red jalapeños, or red Thai chiles, seeded, sliced into thin rounds
• 1 1/2 tablespoons (or more) fresh lemon juice, divided
• 2 teaspoons (packed) finely grated lemon zest, divided
• Freshly ground black pepper
• 8 ounces cooked, shelled Dungeness crab, king crab, or jumbo lump crabmeat, picked over for shells
• 1/3 cup fresh mint leaves, gently torn, divided

Directions:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
• Meanwhile, melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium heat. Add shallots and stir until just soft, 3–4 minutes. Add garlic and 1 chile and cook, stirring often, until fragrant, about 1 minute.
• Add 1/2 tablespoon lemon juice and 3 tablespoons 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 tablespoons butter, 1 tablespoon oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, crab, half of mint, and more chile rounds, if desired.
• Stir pasta until butter melts and pasta is well coated, adding more pasta cooking liquid if dry. Divide between bowls; top with remaining 1 teaspoon lemon zest and mint. Sprinkle with more lemon juice if desired.