This pasta dish is impressive, but it is barely any work at all, ideal for an impromptu gathering. The sauce is just warm crème fraîche, highly seasoned, along with a shower of herbs, and just enough green chile to cut the richness. (If you don’t want chile, increase the mustard and black pepper, and add lime zest.) Obviously, you’ll want the freshest sweetest crabmeat available. Substitute lobster if you can’t get crab, or use small shrimp, briefly cooked in butter, and feel free to vary the herbs — basil, mint, dill or chervil would be most welcome.
Ingredients
- 1 pound linguine
- Salt and pepper
- 1 cup crème fraîche
- 3 tablespoons Dijon mustard
- Pinch of cayenne
- 1 pound cooked crab meat, lump if possible
- 1 serrano or jalapeño chile, seeds removed and finely chopped, or less to taste
- 2 tablespoons finely cut chives
- 6 scallions, thinly sliced on an angle
- 1 tablespoon tarragon leaves, roughly chopped
- Cilantro sprigs, for garnish
- Nutritional Information
Nutritional analysis per serving (4 servings)
647 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 90 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 37 grams protein; 139 milligrams cholesterol; 801 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Put a large pot of water on to boil. Add linguine and a generous amount of salt and cook until al dente.
- Meanwhile, in a wide skillet, warm the crème fraîche over medium heat. Stir in mustard and cayenne and season with salt and pepper. Add crab meat, stir to coat, and heat through.
- Drain pasta and add to skillet. Toss gently to coat pasta, taking care not to break up the crab meat too much. Add the chile, chives, scallions and tarragon and toss to coat. Transfer to a warm serving dish and garnish with cilantro sprigs.
20 minutes
Dining and Cooking