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Wine and Food Pairing Salad
Glass of WinePairing to compliment each other

Benoria Russian River Valley Chardonnay - 2008 La Pommeraie and Linguine with Crab, Lemon, Chile, and Mint

Presented by: Paula and Gary Frieders

Linguine with Crab, Lemon, Chile, and Mint

8 ounces linguine
Kosher salt
4 tbsp. unsalted butter, divided
2 tbsp. olive oil, divided
¼ cup minced shallots
1 tsp. minced garlic
1-2 Fresno chiles, red jalapenos, or red Thai chiles, seeded, sliced into thin
1½ tbsp. (or more) fresh lemon juice, divided
2 tsp. (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

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 tbsp. butter with 1 tbsp. 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 ½ tbsp. lemon juice and 3 tbsp. 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 ½ 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 tbsp. butter, 1 tbsp. oil, 1 tbsp. lemon juice, 1 tsp. 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 tsp. lemon zest and mint. Sprinkle with more lemon juice if desired.

Recipe from:

  High Recommended Restraurant in Healdsburg CA
Chalkboard Restraurant