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Crab Linguine al Limone with Corn
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Crab Linguine al Limone with Corn

20 minServes 2Nutri-Score C€€€
from @emilyeatsthings3 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • linguine (dried)Grains200 g
  • shallot (finely diced)Produce1 piece
  • garlic (cloves, minced)Produce2 pieces
  • corn (cob, kernels cut off)Produce1 piece
  • olive oilPantry30 ml
  • butterDairy30 g
  • saltSpices2 g
  • black pepper (freshly ground)Spices1 g
  • lemon (zested and juiced)Produce1 piece
  • crushed red pepperSpices2 g
  • white wineBeverages60 ml
  • lump crab meat (2 cans, mostly drained)Fish340 g
  • parsley (chopped)Produce15 g
  • chives (chopped)Produce10 g

per serving

Nutrition

643kcal

Carbs
83 g
Proteins
31 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Colander
  • Grater

step by step

Method

  1. Prep the aromatics and corn

    • Dice the shallot and mince the garlic cloves.
    • Cut the kernels off the corn cob.
    • Chop the parsley and chives.
    Step 1

  2. Cook the linguine

    • Bring a pot of salted water to a boil.
    • Drop in the linguine and cook until al dente.
    • Reserve a splash of pasta water before draining.
    Step 2

  3. Sweat the vegetables

    • Heat the olive oil and butter in a pan until melted.
    • Add the shallot, garlic and corn kernels.
    • Season with salt and pepper and cook until softened.
    Step 3

  4. Build the lemon sauce

    • Add the lemon zest, lemon juice and crushed red pepper.
    • Pour in the white wine and let it reduce.
    Step 4

  5. Add the crab and pasta

    • Stir in the drained lump crab meat.
    • Add the cooked linguine and a splash of pasta water.
    • Toss with the parsley and chives until glossy.
    Step 5

  6. Taste and serve

    • Taste and adjust the seasoning.
    • Serve immediately.
    Step 6
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