Crab Linguine with Truffle Butter? Man oh man oh man! This is a delicious meal that screams decadence and luxury. You would never think that it comes together in less than 20 minutes. This recipe is inspired by the Crab and Chile Chitarra Pasta in Marcus Samuelsson’s The Rise, which calls for tossing spaghetti in uni butter.
For those who are unfamiliar with uni (which was me before making this dish!), it was traditionally considered a delicacy in Japan. It consists of the inside of sea urchins, and is commonly found in Asian grocery stores.
Although uni was not available at my local supermarket, a tiny container of black truffle butter caught my eye. Truffles are fungi similar to mushrooms and have a rich, earthy flavor. I thought they would offer a umami punch similar to that which the uni would provide, so I decided to give the butter a try. Boy am I glad I did. Honestly, I could eat truffle butter by itself. It’s that good.
Mixed with unsalted butter, the truffle butter made a beautiful, silky sauce that I folded linguine into. I added in Italian Calabrian chiles, basil, lump crabmeat, lemon, and freshly ground black pepper. And voila! Lunch was served.Print
Crab Linguine with Truffle Butter, Basil, and Chiles
Crab linguine tossed in truffle butter and garnished with basil and chiles.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Simple
- Method: Stovetop
- Cuisine: American
- 8 ounces linguine
- 1 tbsp kosher salt
- 1/2 cup unsalted butter, softened
- 1/2 cup black truffle butter, softened
- 1/4 tsp ground turmeric powder
- 4 ounces lump crabmeat
- 8 Calabrian Chile peppers, stemmed and sliced lengthwise
- 4 basil leaves, diced
- 1 tsp lemon juice
- 1/2 tsp lemon zest
- 1/4 tsp black pepper
- Place the linguine in a frying pan and cover with water. Add the salt and turn the heat on medium high. Cook until the pasta is al dente, or just tender (about 10 minutes). See note 1.
- Drain the pasta and remove it from the pan, reserving a 1/4 cup of the pasta water.
- To the same pan, melt the unsalted butter and black truffle butter on medium low heat. Add the pasta to the pan and fold in the butter sauce with the reserved pasta water and turmeric. Remove the pan from heat.
- Add the crabmeat, chiles, basil, and lemon juice to the pasta. Toss to combine.
- Garnish the pasta with lemon zest and basil.
- I like to make pasta this way because it is much faster and requires much less water than the traditional way. For a guide to making pasta in a pan with cold water, check out this post.
Keywords: American, simple, quick
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