Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente.
Drain the pasta, reserving 1/2 cup of the pasta cooking water. Set aside.
Prepare the Garlic Butter Sauce:
In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes until the garlic is fragrant but not browned.
Add the lemon zest and juice, then pour in the white wine and broth. Let it simmer for 2-3 minutes to reduce slightly.
Season with salt and pepper to taste.
Add the Crab:
Gently fold in the crab meat, cooking for an additional 2 minutes to warm through. Be careful not to break up the crab too much.
Combine the Pasta and Sauce:
Add the cooked linguine to the skillet, tossing to coat in the buttery sauce. If the sauce is too thick, add a bit of the reserved pasta cooking water to loosen it up and achieve a silky consistency.
Serve:
Plate the pasta and garnish with chopped parsley, extra lemon wedges, and freshly grated Parmesan cheese.
Serving and Storage Tips
Yo Make również polubił
Just Mix Cloves with Coffee, and You No Longer Need to Buy Them at the Market!
One-Skillet Garlic Butter Beef & Cheese Ravioli
The Creamiest Hummus Recipe: A Smooth, Flavorful Classic
Hearty Potato, Meat, and Vegetable Cake