Lemon Crab Linguine

I know: it's hot and you need something easy and delicious to impress your guests with. Try this. I guarantee yours will look as good as the picture. - Morgan

Contributed to Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere by Executive Chef Daniel Carr and Chef de Cuisine Steve Coin, Visconti’s Ristorante.

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 2

2 cups linguine pasta, cooked al dente

1/3 cup unsalted butter

Juice from 1 fresh lemon

3 teaspoons lemon zest, divided

1/8 teaspoon kosher salt

1/8 teaspoon ground black pepper

1 tablespoon fresh Italian parsley, chopped

1/2 cup heavy cream

1 cup Dungeness crabmeat

Cook linguine pasta al dente according to the package directions.

Meanwhile, in a medium pan, melt butter over medium heat. Add lemon juice and 2 teaspoons lemon zest, salt, pepper and parsley. Bring to a simmer. Add cream and bring to boil. 

After the sauce boils for about 30 seconds, add crab and turn off the heat. Add the last teaspoon of lemon zest and toss into the pasta.

Wine Pairing Suggestions:

Bella Terrazza Vineyards Estate Riesling

Crayelle Cellars Dry Riesling

Ryan Patrick Vineyards Reserve Chardonnay