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Spicy Crab Linguine with Mustard, Crème Fraîche and Herbs

5.0(674)

This pasta dish is impressive, but it is barely any work at all, ideal for an impromptu gathering. The sauce is just warm crème fraîche, highly seasoned, along with a shower of herbs, and just enough green chile to cut the richness. (If you don’t want chile, increase the mustard and black pepper, and add lime zest.) Obviously, you’ll want the freshest sweetest crabmeat available. Substitute lobster if you can’t get crab, or use small shrimp, briefly cooked in butter, and feel free to vary the herbs — basil, mint, dill or chervil would be most welcome.

by David Tanis

Open original recipe

Dinner, Lunch, Quick, Pastas, Main Course

Servings

(4–6)

Total time

20 min

Calories / serving

428 kcal

Ingredients (11)

serves

1 pound linguinelinguine
Salt and peppersalt-and-pepper
1 cup crème fraîche
3 tablespoons Dijon mustarddijon-mustard
Pinch of cayennecayenne
1 pound cooked crab meat, lump if possiblecrab
1 serrano or jalapeño chile, seeds removed and finely chopped, or less to taste
2 tablespoons finely cut chiveschive
6 scallions, thinly sliced on an anglescallion
1 tablespoon tarragon leaves, roughly choppedtarragon
Cilantro sprigs, for garnishcilantro

Instructions (3 steps)

01Put a large pot of water on to boil. Add linguine and a generous amount of salt and cook until al dente.
02Meanwhile, in a wide skillet, warm the crème fraîche over medium heat. Stir in mustard and cayenne and season with salt and pepper. Add crab meat, stir to coat, and heat through.
03Drain pasta and add to skillet. Toss gently to coat pasta, taking care not to break up the crab meat too much. Add the chile, chives, scallions and tarragon and toss to coat. Transfer to a warm serving dish and garnish with cilantro sprigs.