Linguine with jumbo lump blue crab, garlic, and chili. Light, silky, a little spicy, and just rich enough — the kind of pasta that feels special without being complicated. Simple, elegant, and ready in the time it takes to cook the pasta.
Start with garlic and fresh chili in olive oil. Deglaze with white wine and let it reduce. Then add a splash of pasta water and the sweet lump crab to bring it all together. Toss with cooked linguine and finish with good olive oil, plenty of parmesan, and a pinch of red pepper flakes.
