Crab-and-Bacon Linguine

Southern Living May 2018

Crab-and-Bacon Linguine
Crab-and-Bacon Linguine

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

6

servings

Ingredients

  • 12 12

    12 oz uncooked linguine

  • 4 4

    4 oz thick-cut bacon, coarsely chopped

  • 1 1 1/2

    small sweet onion, finely chopped (about 1/2 cup)

  • 2 2

    2 garlic cloves, minced

  • 1 1

    1 large red Fresno chile, seeded and finely chopped

  • 1/2 1/2

    1/2 cup dry white wine

  • 1 1

    1 cup heavy cream

  • 1 1

    1 lb fresh jumbo lump crabmeat, drained and picked over

  • 1/4 1/4

    1/4 cup chopped fresh flat-leaf parsley

  • 2 2

    2 Tbsp unsalted butter

  • 1 1 1

    Tbsp fresh lemon juice (from 1 leon)

  • 1 1

    1 tsp kosher salt

  • 12 12

    12 oz uncooked linguine

  • 4 4

    4 oz thick-cut bacon, coarsely chopped

  • 1 1 1/2

    small sweet onion, finely chopped (about 1/2 cup)

  • 2 2

    2 garlic cloves, minced

  • 1 1

    1 large red Fresno chile, seeded and finely chopped

  • 1/2 1/2

    1/2 cup dry white wine

  • 1 1

    1 cup heavy cream

  • 1 1

    1 lb fresh jumbo lump crabmeat, drained and picked over

  • 1/4 1/4

    1/4 cup chopped fresh flat-leaf parsley

  • 2 2

    2 Tbsp unsalted butter

  • 1 1 1

    Tbsp fresh lemon juice (from 1 leon)

  • 1 1

    1 tsp kosher salt

  • 12 12

    12 oz uncooked linguine

  • 4 4

    4 oz thick-cut bacon, coarsely chopped

  • 1 1 1/2

    small sweet onion, finely chopped (about 1/2 cup)

  • 2 2

    2 garlic cloves, minced

  • 1 1

    1 large red Fresno chile, seeded and finely chopped

  • 1/2 1/2

    1/2 cup dry white wine

  • 1 1

    1 cup heavy cream

  • 1 1

    1 lb fresh jumbo lump crabmeat, drained and picked over

  • 1/4 1/4

    1/4 cup chopped fresh flat-leaf parsley

  • 2 2

    2 Tbsp unsalted butter

  • 1 1 1

    Tbsp fresh lemon juice (from 1 leon)

  • 1 1

    1 tsp kosher salt

Directions

Cook linguine according to package instructions; drain, reserving 1/4 cup cooking water. Add bacon to a large nonstick skillet over medium, and cook, stirring often, until bacon is browned and crisp, about 10 minutes. Add onion, garlic, and red chile to skillet, and cook, stirring often, until softened and aromatic, about 5 minutes. Add white wine to skillet, and cook, stirring and scraping all bits off bottom, until reduced by half, about 5 minutes. Add cream to skillet; cook until slightly thickened, about 5 minutes. Add cooked pasta and reserved cooking water, and stir to coat. Add crabmeat, parsley, butter, lemon juice, and salt; gently toss until butter is melted and crabmeat is heated through, 2 minutes. Serve immediately.

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