Chili Crab Linguine

Ingredients

• 12 ounces linguine
• 2 tablespoons olive oil
• 3 garlic cloves, sliced
• 1 shallot, finely chopped
• 1 teaspoon red pepper flakes
• 1 tablespoon tomato paste
• 1 cup crushed tomatoes
• 8 ounces lump crab meat
• 1 lemon, zested and juiced
• 1/4 cup chopped parsley

Instructions

1. Cook the linguine in salted water until just shy of al dente and reserve 1 cup of the pasta water.
2. Warm the olive oil in a large skillet, then soften the shallot and garlic with the pepper flakes.
3. Stir in the tomato paste and crushed tomatoes, simmering until the sauce becomes glossy and concentrated.
4. Add the crab meat gently so it stays in large pieces, then season with lemon zest.
5. Toss in the pasta with enough reserved pasta water to loosen the sauce and coat every strand.
6. Finish with lemon juice and parsley, then serve immediately.