Lemon and Crab Pasta

Lemon Crab

Ingredients

• 10 ounces linguine

• 2 tablespoons extra-virgin olive oil

• 1 shallot, thinly sliced into rings

• 4 cloves garlic, minced

• ½ cup dry white wine

• 1 tablespoon grated lemon zest

• ¼ cup lemon juice

• 2 tablespoons white miso

• ¼ teaspoon crushed red pepper

• 6 ounces fresh lump crabmeat, drained and picked over

• ⅛ teaspoon salt

• ⅓ cup chopped fresh flat-leaf parsley

Directions

1. Bring a large pot of water to a boil. Cook the pasta according to the package directions. Reserve 1/4 cup of the cooking water, then drain the pasta.

2. Heat oil in a large nonstick skillet over medium heat. Add shallot; cook, stirring often, until tender, about 4 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in wine, lemon zest, lemon juice, miso, and crushed red pepper; bring to a simmer and cook, stirring to break up the miso, until reduced by half, about 2 minutes.

3. Add the pasta, crab, salt, and the reserved 1/2 cup cooking water to the pan. Stir constantly until the sauce coats the pasta and the crab is warmed. Remove from heat, add parsley, and toss well.