Linguine au crabe, rapide et facile

Ingredients

Nutrition values are estimates and may vary based on ingredients used.

Cook the linguine: Bring a large pot of salted water to a boil. Cook linguine until al dente, according to package directions. Reserve ¾ cup of pasta water before draining.
Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add minced garlic (and chili flakes, if using) and sauté 30–60 seconds until fragrant, being careful not to brown.
Build the sauce: Pour in white wine and simmer 2–3 minutes, allowing it to reduce slightly. Stir in butter, lemon zest, and lemon juice.
Add crab meat: Gently fold in the cooked crab meat and season lightly with salt and pepper. Warm through for 1–2 minutes — just until heated, not cooked further.
Toss with pasta: Add the drained linguine to the pan. Toss gently to coat with the sauce, adding splashes of the reserved pasta water as needed to create a silky texture.
Finish and serve: Sprinkle with chopped parsley, adjust seasoning, add a drizzle of olive oil for shine, and serve with lemon wedges and a crack of black pepper.