Italian-American · Noodles & Pasta
Dungeness Crab Linguine with Fennel and Sprouts
Serves 4 · Prep: 20 minutes · Cook: 20 minutes · Total: about 40 minutes
The crab goes in at the end. It is already cooked, and a long simmer takes away the sweet flavor you paid for.
Slice the fennel while the pasta water heats. Soak it in ice water for ten minutes and it will curl, crisp, and lose some of its raw bite.
Ingredients
Fennel topping
- ½ small fennel bulb
- 1 cup tender sprouts or microgreens
- 1 teaspoon lemon juice
- 1 teaspoon extra-virgin olive oil
- Pinch of kosher salt
Crab linguine
- 12 ounces linguine
- Kosher salt, for the pasta water
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 small shallot, finely chopped
- 2 garlic cloves, thinly sliced
- ½ cup dry white wine
- ½ cup low-sodium seafood stock or chicken broth
- ⅓ cup crème fraîche
- Zest of 1 lemon
- 8 ounces picked Dungeness crabmeat
- ¼ teaspoon red pepper flakes
- Black pepper
Instructions
- 1
Crisp the fennel
Slice the fennel as thinly as possible and put it in a bowl of ice water for 10 minutes. Drain and dry it well. Toss with the sprouts, lemon juice, olive oil, and salt just before serving.
- 2
Check the crab
Spread the crabmeat on a plate and pick through it with your fingers. Remove any shell or cartilage. Keep the crab refrigerated.
- 3
Cook the linguine
Bring a large pot of salted water to a boil. Cook the linguine for 2 minutes less than the package directs. Reserve 1½ cups pasta water, then drain.
- 4
Start the sauce
Melt 1 tablespoon butter with the olive oil in a wide skillet over medium heat. Add the shallot and cook for 3 minutes. Add the garlic and cook for 30 seconds.
- 5
Reduce the wine
Pour in the wine and simmer for 3 to 4 minutes, until reduced by about half. Add the stock and simmer for another 2 minutes.
- 6
Finish the pasta
Add the drained linguine and ½ cup pasta water. Toss over medium heat for 1 to 2 minutes. Stir in the crème fraîche, lemon zest, red pepper flakes, and remaining tablespoon of butter.
- 7
Warm the crab
Turn the heat to low. Fold in three-quarters of the crab and cook for 30 to 60 seconds. Add pasta water a spoonful at a time until the sauce clings to the noodles. Season with black pepper and taste before adding salt.
- 8
Serve
Divide the linguine among warm bowls. Add the reserved crab and the fennel-sprout mixture. Serve with lemon wedges if you want more acidity at the table.
Recipe notes
Cook’s notes
- Fresh cooked Dungeness crab gives the cleanest flavor. Pasteurized lump crab works when Dungeness is unavailable.
Swaps & substitutions
- Crème fraîche stays smooth over heat. Heavy cream can replace it, but simmer the cream for 1 minute before adding the pasta.
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