It is quite imperative to use the freshest, best-quality crab available, to make this dish worthwhile. Otherwise you might as well chuck in a can of tuna flakes and call it a day. Adjust the heat from the chilies and the amount of lemon juice to your liking.
Serves 2
250g linguine
4 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
1/4 cup minced shallots
2 cloves of garlic, minced
2 red chilies, seeded, sliced into thin rounds, divide into 2 portions (add more or reduce to adjust the heat)
1 1/2 tablespoons (or more) fresh lemon juice, divided
salt & freshly ground black pepper
200g crab meat, cooked
Cook the pasta according to the packet instruction until al dente. Reserve some of the pasta cooking water.
Meanwhile, in a large skillet, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add shallots and stir until just soft, 3 to 4 minutes. Add garlic and one portion of the chili and cook, stirring often, until fragrant, about 1 minute.
Add 1/2 tablespoon lemon juice and 3 tablespoons pasta cooking liquid; season to taste with salt and pepper. Stir until liquid is reduced; until almost evaporated, about 1 minute.
Stir in the pasta into skillet and add 1/2 cup reserved pasta cooking liquid. Increase heat to medium-high. Toss around the pasta and stir, until liquid is reduced and pasta becomes glossy, about 2 minutes. Add the remaining 3 tablespoons butter, 1 tablespoon oil, 1 tablespoon lemon juice, crab, half of mint, and the rest of the chili.
Stir pasta until butter melts and pasta is well coated, adding more pasta cooking liquid if dry. Serve immediately, and top with a teaspoon of lemon zest if desired.
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