Linguine with crab, lemon, chile, and mint from Bon Appétit Magazine, January 2012 (page 77)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dinnermints on February 16, 2017

    Good! Made for a nice Valentine's Day din. Used homemade fettuccine colored with tomato paste (see Serious Eats), and maybe used less butter - not quite sure, since I asked my husband to take over. The flavor is a bit mild as written, but you can really taste the crab. More chiles can be added on top for those who like more spice.

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