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.