Crab Linguini in White Wine Sauce
with butter lettuce salad

Name: Crab Linguini in White Wine Sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 cloves Shallots, diced; 2 cloves Garlic, chopped; 1 Tbsp Chives, chopped; 1 Lemons, zest and wedges; 8 oz Pasta, gluten-free linguine (sub gluten-free spaghetti or fettucine); 1 Tbsp Oil, olive; 2 Tbsp Butter; 1/2 cup White wine (look for a dry variety; sub any type of stock); 1/3 cup Creme fraiche; 6 oz Crab meat, cooked and picked over (look for jumbo lump or lump); 1/4 cup Reserved pasta water; 1/2 tsp Red pepper flakes (opt); for serving Black pepper; 2 tsp Chives, chopped; 6 oz Cucumbers, chopped; 6 cups Lettuce, butter or bibb, torn or chopped; 1 tsp Vinegar, apple cider; 1 tsp Mustard, Dijon; 2 1/2 Tbsp Oil, olive

Active: 40 Total: 40

Original GF Paleo Vegetarian

Let the tender, subtly sweet flavor of crab shine in this simple pasta with a white wine cream sauce. A crisp green salad is a perfect complement to serve on the side.

Ingredients

Metric

Servings:

Crab Linguini in White Wine Sauce:

Shallots - 2 cloves , diced
Garlic - 2 cloves , chopped
Chives - 1 Tbsp , chopped
Lemons - 1 , zest and wedges
Pasta, gluten-free linguine - 8 oz (sub gluten-free spaghetti or fettucine)
Oil, olive - 1 Tbsp
Butter - 2 Tbsp
White wine - 1/2 cup (look for a dry variety; sub any type of stock)
Creme fraiche - 1/3 cup
Crab meat, cooked and picked over - 6 oz (look for jumbo lump or lump)
Reserved pasta water - 1/4 cup
Red pepper flakes (opt) - 1/2 tsp
Black pepper - for serving

Butter Lettuce Salad:

Chives - 2 tsp , chopped
Cucumbers - 6 oz , chopped
Lettuce, butter or bibb - 6 cups , torn or chopped
Vinegar, apple cider - 1 tsp
Mustard, Dijon - 1 tsp
Oil, olive - 2 1/2 Tbsp

Prep

Shallots / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
Chives (for pasta and salad) / Lemons - Chop chives. Zest lemons and then slice into wedges. Store chives, lemon zest, and lemon wedges separately. (Can be done 1 day ahead)
Cucumbers / Lettuce - Prep as directed.

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Make

Bring a large pot of salted water to boil.
While water comes to a boil, in a large salad bowl, whisk together vinegar and mustard. Add olive oil (portion for salad) while whisking. Pile cucumbers, lettuce, and chives (portion for salad) on top of dressing. Wait to toss until just before serving.
When salted water is boiling, add pasta and cook according to package directions. Near the end of cooking, reserve ¼ cup / 60 mL of pasta water (for 4 servings, adjust if customizing). Drain the pasta.
Meanwhile, heat olive oil (portion for linguini) and butter in a large skillet or saute pan over medium heat.
When butter melts, add shallots and garlic and saute until fragrant, ~2 minutes.
Pour white wine over aromatics and bring to a simmer. Simmer for 1 minute.
Whisk in creme fraiche and simmer until slightly thickened, 3 minutes more.
Add pasta, crab, and lemon zest to sauce and toss everything together until pasta is coated in sauce. As you toss the pasta, add in reserved pasta water a little at a time to help the sauce coat the pasta.
Taste pasta and season with some salt, if needed.
Transfer pasta to a serving platter and top with chives, red pepper flakes (if using), and some fresh black pepper. Serve lemon slices on the side (for squeezing over the top).
Toss salad. Enjoy pasta with salad!

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