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.