Ingredients:

  • 12 oz (340 g) Linguine or Tagliatelle, dry pasta
  • Coarse Salt, to taste (for pasta water)
  • 4 Tbsp (55 g) Unsalted Butter, cold, cut into cubes
  • 1 Tbsp (15 ml) Extra Virgin Olive Oil
  • 1 small Shallot (approx 50 g), finely minced
  • 2 Garlic Cloves, finely minced
  • 1 tsp (5 ml) Red Pepper Flakes (Chilli Flakes)
  • ¼ cup (60 ml) Dry White Wine (e.g., Pinot Grigio) or Dry Vermouth
  • ½ cup (120 ml) Chicken or Vegetable Stock (low sodium)
  • 1 ½ cups (360 ml) Double Cream (Heavy Cream)
  • 1 lb (450 g) Fresh Lump Crab Meat, drained and checked for shells
  • 1 tsp Lemon Zest (zest of 1 small lemon)
  • 1 Tbsp (15 ml) Freshly Squeezed Lemon Juice
  • ¼ cup Fresh Parsley, chopped
  • 2 Tbsp Grated Parmesan Cheese (Optional, for serving)
  • Black Pepper, freshly ground, to taste

Instructions:

  1. Prep Ingredients: Finely mince the shallot and garlic. Chop the parsley. Measure out all liquids and seasonings. Check the crab meat for any stray pieces of shell.
  2. Start Pasta Water: Bring a large pot of water to a rolling boil and season liberally with salt.
  3. Cook Pasta: Add the linguine to the boiling water and cook according to package directions, subtracting 2 minutes from the suggested time (very al dente).
  4. Sauté Aromatics: While the pasta cooks, heat the butter and olive oil in the large skillet over medium heat. Add the shallot and cook gently until translucent (3–4 minutes).
  5. Bloom Spices: Add the garlic and red pepper flakes. Cook for 60 seconds until fragrant—do not allow the garlic to brown.
  6. Deglaze: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Allow the wine to reduce by half (about 1–2 minutes).
  7. Simmer Base: Add the stock and the double cream. Bring the mixture to a gentle simmer. Reduce the heat to low and allow the sauce to thicken slightly (about 5 minutes). Do not boil the cream.
  8. Reserve Water: Just before draining the pasta, reserve about 1 cup (240 ml) of the starchy cooking water. Drain the pasta immediately.
  9. Add Final Flavours: Turn the heat off completely. Gently fold in the crab meat, lemon zest, and lemon juice. Season generously with black pepper.
  10. Combine: Add the drained, al dente pasta directly into the sauce skillet. Toss vigorously using tongs.
  11. Emulsify: If the sauce seems too thick or looks oily, add the reserved pasta water, 1 tablespoon at a time, while tossing constantly. The starch will bind the cream and fat, creating a glossy, emulsified sauce.
  12. Serve: Garnish immediately with the fresh chopped parsley and optional Parmesan cheese. Serve straight away.