Linguine with Crab in Spicy White Wine Sauce

Linguine with Crab in Spicy White Wine Sauce

Linguine with Crab in Spicy White Wine Sauce
Briny juices from cracked crab legs deepen the flavor of a white wine sauce punctuated with pancetta and chiles.Penny De Los Santos

Briny juices from cracked crab legs deepen the flavor of a white wine sauce punctuated with pancetta and chiles. This recipe first appeared in our December 2013 issue along with Corey Arnold's article Polar Harvest.

Linguine with Crab in Spicy White Wine Sauce
Briny juices from cracked crab legs deepen the flavor of a white wine sauce punctuated with pancetta and chiles.
Yield: serves 4-6

Ingredients

  • Kosher salt, to taste
  • 1 lb. linguine
  • 13 cup olive oil
  • 4 oz. pancetta or bacon, finely chopped
  • 3 cloves garlic
  • 1 Fresno or 2 Holland chiles, stemmed, seeded, and finely chopped
  • 2 lb. precooked king or snow crab legs, defrosted if frozen, cut into 3″ pieces and cracked using a mallet
  • 13 cup dry white wine
  • Freshly ground black pepper, to taste
  • 3 tbsp. finely chopped parsley
  • 2 tbsp. finely chopped chives
  • 1 tsp. grated lemon zest, plus 1 tbsp. fresh juice

Instructions

  1. Bring a large pot of salted water to a boil. Cook linguine until al dente, about 10 minutes. Drain pasta, reserving 12 cup pasta water; set aside. Meanwhile, heat 2 tbsp. oil in a 12" skillet over medium heat. Add pancetta and cook, stirring occasionally, until browned and crisp, about 3 minutes. Using a slotted spoon, transfer pancetta to a paper towel-lined plate; set aside.
  2. Return skillet to medium heat and add garlic and chile; cook, stirring occasionally, until golden, 3–4 minutes. Increase heat to high; add crab and wine and bring to a boil. Cook, stirring constantly, until crab is bright red and heated through, 3–4 minutes. Add pasta, reserved cooking liquid, salt, and pepper; using tongs, toss until pasta is coated in sauce. Add reserved pancetta, half the parsley and chives, the lemon zest and juice; toss to combine. Transfer pasta to a serving dish; drizzle with remaining oil and garnish with remaining parsley and chives.