Ingredients:

  • 1 lb (450g) linguine or spaghetti
  • 1 tbsp (15g) sea salt
  • 3 tbsp (42g) extra virgin olive oil
  • 6 cloves (18g) garlic, minced
  • 1/2 tsp (2g) red pepper flakes
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 1 lb (450g) lump crab meat, shredded
  • 1/4 cup (15g) fresh Italian parsley, chopped
  • 1/4 cup (25g) grated Parmesan cheese

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the linguine and cook until al dente. Reserve 1 cup (240ml) of the starchy pasta water before draining.
  2. Heat olive oil in a large skillet over medium-low heat. Add minced garlic and red pepper flakes, sautéing for 60-90 seconds until fragrant and translucent.
  3. Stir in the lemon juice and lemon zest. Slowly pour in 1/2 cup (120ml) of the reserved pasta water, stirring constantly for 2 minutes to create an emulsion.
  4. Add shredded crab meat to the skillet and gently toss for 1-2 minutes until heated through.
  5. Add the cooked linguine to the skillet. Toss vigorously over medium heat for 60 seconds, adding more pasta water if needed. Stir in fresh parsley and Parmesan cheese before serving.