Earthy, savory miso complements the flavor of the sweet crab perfectly in this quick and easy lemon crab pasta dish. A punch of garlic adds depth, and lemon adds some sunshine, while parsley refreshes and brings a pop of color. While you could substitute whole-wheat pasta for added fiber, regular pasta allows the flavors of the crab and lemon to shine.
Lemon Crab Pasta
Earthy, savory miso complements the flavor of the sweet crab perfectly in this quick and easy lemon crab pasta dish. A punch of garlic adds depth, and lemon adds some sunshine, while parsley refreshes and brings a pop of color. While you could substitute whole-wheat pasta for added fiber, regular pasta allows the flavors of the crab and lemon to shine.
Ingredients
- 10 ounces linguine
- 2 tablespoons extra-virgin olive oil
- 1 shallot thinly sliced into rings
- 4 cloves garlic minced
- ½ cup dry white wine
- 1 tablespoon grated lemon zest
- ¼ cup lemon juice
- 2 tablespoons white miso
- ¼ teaspoon crushed red pepper
- 6 ounces fresh lump crabmeat drained and picked over
- ⅛ teaspoon salt
- ⅓ cup chopped fresh flat-leaf parsley
Instructions
- Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve 1/4 cup cooking water, then drain the pasta.
- Heat oil in a large nonstick skillet over medium heat. Add shallot; cook, stirring often, until tender, about 4 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in wine, lemon zest, lemon juice, miso and crushed red pepper; bring to a simmer and cook, stirring to break up the miso, until reduced by half, about 2 minutes.
- Add the pasta, crab, salt and the reserved 1/2 cup cooking water to the pan. Stir constantly until the sauce coats the pasta and the crab is warmed through. Remove from heat, add parsley and toss well.
