Lump N Linguine Recipes

LINGUINE WITH CRAB MEAT

Steps:

• Combine jalapeño, lemon zest and yuzu juice in a small dish and set aside. Heat half the oil in a large sauté pan. Add the onion and cook on medium-high until it starts to caramelize. Remove it. Add the mushrooms to the pan and cook until they start to brown. Return the onions to the pan, add the tomatoes and cook until they start to dry out. Pulse the mixture in a food processor until very finely chopped. Add the jalapeño mixture and season to taste with salt and togarashi. The mixture should have a touch of heat.
• Bring a pot of salted water to a boil for the pasta. Heat the remaining oil in the sauté pan on low. Add the garlic, cook until it softens, then add the wine. Increase heat to medium high and reduce until the wine films the pan. Add the stock and the tomato mixture. Stir, then add the crab.
• Cook the pasta until it is al dente, about 3 minutes. Drain and add it to the sauté pan. Add the butter. Use tongs to toss all the ingredients together. Divide among 4 warm plates, scatter tarragon on each and serve.

SPICY CRAB LINGUINE WITH MUSTARD, CRèME FRAîCHE AND HERBS

Steps:

• Put a large pot of water on to boil. Add linguine and a generous amount of salt and cook until al dente.
• Meanwhile, in a wide skillet, warm the crème fraîche over medium heat. Stir in mustard and cayenne and season with salt and pepper. Add crab meat, stir to coat, and heat through.
• Drain pasta and add to skillet. Toss gently to coat pasta, taking care not to break up the crab meat too much. Add the chile, chives, scallions and tarragon and toss to coat. Transfer to a warm serving dish and garnish with cilantro sprigs.

LUMP 'N' LINGUINE

Steps:

• Scrub clams or mussels; pick over crab meat or peel shrimp. (For clams, purge sand by placing in a bowl and covering with cold water. Sprinkle with cornmeal or flour and refrigerate 3 hours. Drain and rinse.)
• If using clams or mussels, place in saucepan with crab jus and boil until the shellfish open, shaking the pan and stirring so the juice of the shellfish and crab jus mix. If using crab meat or shrimp, add crab jus and cook until the crab is heated through or the shrimp turns pink. Do not overcook.
• Divide the linguine among 4 dishes. Top with clams or crab and the crab jus. Sprinkle with cheese.