Ingredients:

  • 1 lb linguine
  • 1 tbsp kosher salt
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese, grated
  • 1/4 tsp ground white pepper
  • 1/4 tsp nutmeg
  • 1 lb lump crab meat
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, usually 1-2 minutes less than package directions.
  2. Before draining the pasta, reserve 1 cup of the starchy pasta water, then drain the pasta and set aside.
  3. Melt unsalted butter in a wide deep-sided skillet over medium-low heat until foaming.
  4. Sauté minced garlic for 1-2 minutes until fragrant and translucent, then stir in lemon zest for 30 seconds.
  5. Increase heat to medium, pour in heavy cream, and bring to a gentle simmer.
  6. Whisk in parmesan cheese, white pepper, and nutmeg, stirring constantly until the sauce is smooth and slightly thickened.
  7. Slowly stir in the lemon juice to prevent the cream from curdling.
  8. Add the cooked pasta to the skillet using tongs and toss gently to coat.
  9. Lower heat to low and gently fold in the lump crab meat using a spatula, ensuring the crab stays in large chunks.
  10. If the sauce is too thick, add reserved pasta water one tablespoon at a time until glossy.
  11. Garnish with chopped fresh parsley and a final pinch of lemon zest.