Spicy Crab Linguine With Creme Fraiche

• 1 pound linguine
• Salt and pepper
• 1 cup creme fraiche
• 3 tablespoons Dijon mustard
• Pinch of cayenne
• 1 pound cooked crab meat, lump if possible
• 1 serrano or jalapeno chile, seeds removed and finely chopped, or less to taste
• 2 tablespoons finely cut chives
• 6 scallions, thinly sliced on an angle
• 1 tablespoon tarragon leaves, roughly chopped
• Cilantro sprigs, for garnish

1. Put a large pot of water on to boil. Add linguine and a generous amount of salt and cook until al dente.
2. 2.
3. Meanwhile, in a wide skillet, warm the creme fraiche over medium heat. Stir in mustard and cayenne and season with salt and pepper. Add crab meat, stir to coat, and heat through.
4. 3.
5. 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.

linguine, salt, crueme fraueeche, mustard, cayenne, crab meat, serrano, chives, scallions, tarragon, cilantro

Taken from www.epicurious.com/recipes/member/views/spicy-crab-linguine-with-creme-fraiche-52783091 (may not work)