Linguine Recipe

Time30m

Serves2

lump crab, garlic confit, lemon, bottarga

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Ingredients

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1
Cook the Linguine
In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
2
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the garlic confit and sauté for about 2 minutes until fragrant.
3
Combine Ingredients
Add the lump crab meat to the skillet, along with the lemon zest and juice. Gently stir to combine and heat through for about 3 minutes.
4
Mix with Pasta
Add the cooked linguine to the skillet, tossing to combine. If the mixture seems dry, add reserved pasta water a little at a time until desired consistency is reached.
5
Season and Serve
Season with salt and black pepper to taste. Serve hot, garnished with grated bottarga and chopped parsley.