Wow Factor Linguine with Crabs

Hope you are all surviving the quarantine.

I picked up a can of lump crab meat recently. With meat shortages hitting my grocery store, I've been expanding my menus to try different proteins when whipping up din. It's like the chicken section of the store has totally reached the apocalypse.

We often have a fab crab meat marinara on Christmas Eve, and my son does eat it so I thought I would try this amazing Linguine with Crab by Rachael Ray. It features a white sauce and lots of herbs. Pancetta is a main ingredient. Like a well-prepared Italian cook, the Jersey Girl ALWAYS has sliced pancetta on hand in the freezer.

This dish was a hit with my husband and son. The texture of the linguine holds up perfectly with the crab. I will definitely be making this again. It can definitely work for an elevated din with guests - if we are every allowed to have people over again. Ha. It's nice and light so I can see me dining on this al fresca under the moonlight. Dreamy.

I did sub out the fresh peppers for just a 1/4 tsp. of dried red pepper flakes. I thought that would be more child friendly. My son can handle some spice, but I didn't want to overdo it. In case you are having trouble finding chives, the green tops of scallions can be used in their place.

Linguine with Crab
4 Servings
From "Everyone is Italian on Sunday" by Rachael Ray

2 Tbsp. olive oil
1/4 lb. pancetta, finely diced
4 large shallots, chopped
4 large cloves garlic, thinly sliced
2 red Holland or Fresno chiles, thinly sliced
3 Tbsp. fresh thyme leaves, chopped
Salt and pepper
1 cup dry vermouth or dry white wine
2 Tbsp. butter
1 lb. linguine
1 pound lump, king or snow crabmeat
Grated zest of juice of 1 organic lemon
1/4 cup chopped fresh flat-leaf parsley
1/4 cup minced fresh chives

Bring a large pot of water to a boil for the pasta.

In a deep large skillet, heat the oil (2 turns of the pan) over medium-high heat. When it ripples, add the pancetta and render 2 to 3 minutes. Add the shallots, garlic, chiles, thyme, salt and pepper and stir for 2 to 3 minutes. Add the vermouth and cook until it has reduced by half. Swirl in the butter, then reduce the heat to low to keep warm while the pasta cooks.

Salt the boiling water and cook the pasta to just shy of al dente. Before draining, ladle out about a cup of the starchy pasta cooking water and add it to the sauce along with the crabmeat, lemon zest and lemon juice. Drain the pasta and add it to the sauce. Toss with tongs for 1 to 2 minutes for the pasta to finish cooking and to allow the flavors to be absorbed. Toss in the parsley and chives and adjust the seasonings.

Please note: The Jersey Girl used white wine instead of vermouth and 1/4 tsp. dried red pepper flakes instead of fresh hot peppers.