Linguine with crab and sherry cream sauce from The Best Simple Recipes: More Than 200 Flavorful, Foolproof Recipes That Cook in 30 Minutes or Less by America's Test Kitchen Editors

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Notes about this recipe

  • mharriman on December 14, 2020

    The sherry cream sauce for the lump crabmeat and pasta was lovely but the crab mixed in with it was just okay. I’d repeat the sauce with salmon next time if I were to try it again. Substitution: half and half for the heavy cream. Even with the prep, this was on the table in 30 minutes.

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