Crab And Lemon Linguine
- 12 oz linguine
- 1/2 cup chicken stock
- 2 tbsp lemon juice
- 3 tbsp chilled butter, diced
- 2 tbsp heavy cream or creme fraiche
- 9 oz cooked crabmeat
- 1 cup packed arugula leaves
- 1 tbsp grated lemon peel
- 1 tbsp capers
- Cook pasta in saucepan of boiling salted water according to package directions.
- Meanwhile, bring stock to boil in a small saucepan. Whisk in lemon juice and season with salt and pepper. Reduce heat to low. Whisk in butter, a few pieces at a time, without allowing sauce to boil. Stir in cream.
- Drain pasta, reserving 1 cup of the cooking water. Return pasta to the pan. Add cooking water, sauce, crabmeat, arugula, lemon peel and capers. Season with salt. Toss lightly until arugula has wilted and pasta is well coated.
linguine, chicken stock, lemon juice, butter, heavy cream, crabmeat, arugula, lemon peel, capers
Taken from recipes-plus.com/api/v2.0/recipes/27051 (may not work)