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Crab-and-Bacon Linguine

By

Southern Living May 2018

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Ingredients

  • 12 12 12 oz uncooked linguine
  • 12 12 12 oz uncooked linguine
  • 12 12 12 oz uncooked linguine
  • 4 4 4 oz thick-cut bacon, coarsely chopped
  • 4 4 4 oz thick-cut bacon, coarsely chopped
  • 4 4 4 oz thick-cut bacon, coarsely chopped
  • 1 1 1/2 small sweet onion, finely chopped (about 1/2 cup)
  • 1 1 1/2 small sweet onion, finely chopped (about 1/2 cup)
  • 1 1 1/2 small sweet onion, finely chopped (about 1/2 cup)
  • 2 2 2 garlic cloves, minced
  • 2 2 2 garlic cloves, minced
  • 2 2 2 garlic cloves, minced
  • 1 1 1 large red Fresno chile, seeded and finely chopped
  • 1 1 1 large red Fresno chile, seeded and finely chopped
  • 1 1 1 large red Fresno chile, seeded and finely chopped
  • 1/2 1/2 1/2 cup dry white wine
  • 1/2 1/2 1/2 cup dry white wine
  • 1/2 1/2 1/2 cup dry white wine
  • 1 1 1 cup heavy cream
  • 1 1 1 cup heavy cream
  • 1 1 1 cup heavy cream
  • 1 1 1 lb fresh jumbo lump crabmeat, drained and picked over
  • 1 1 1 lb fresh jumbo lump crabmeat, drained and picked over
  • 1 1 1 lb fresh jumbo lump crabmeat, drained and picked over
  • 1/4 1/4 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 1/4 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 1/4 1/4 cup chopped fresh flat-leaf parsley
  • 2 2 2 Tbsp unsalted butter
  • 2 2 2 Tbsp unsalted butter
  • 2 2 2 Tbsp unsalted butter
  • 1 1 1 Tbsp fresh lemon juice (from 1 leon)
  • 1 1 1 Tbsp fresh lemon juice (from 1 leon)
  • 1 1 1 Tbsp fresh lemon juice (from 1 leon)
  • 1 1 1 tsp kosher salt
  • 1 1 1 tsp kosher salt
  • 1 1 1 tsp kosher salt

Details

Servings 6
Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

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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