Linguine with Pickled Peppers and Crab
This Linguine with Pickled Peppers and Crab is easy to make and packed with delicious flavor!
Ingredients
- 3 Tablespoons olive oil
- 2 Cloves garlic minced
- 8 Ounces lump crab
- 1 Cup pickled peppers such as cherry peppers, sliced
- 2 Cups cherry or grape tomatoes
- 1 Teaspoon Lemon juice plus wedges for serving
- ½ Cup fresh parsley chopped
- ½ Cup water
- Kosher salt
For the Breadcrumbs
- ½ Cup panko breadcrumbs
- 1 Clove garlic minced
- 2 Tablespoons olive oil
- Kosher salt to taste
Instructions
- Bring a large pot of salted water to a boil.
- Make the breadcrumbs. In a small non stick pan, heat the oil over medium heat. Add the garlic and cook until just fragrant, about 30 seconds. Add the breadcrumbs and a pinch of salt and cook, stirring constantly, until golden brown; about 3 minutes. When the breadcrumbs are cooked, transfer them to a bowl and set aside. Do not leave them in the pan or they will burn.
- In a large sauté pan, heat the olive oil over medium heat. Add garlic and cook until just starting to turn golden; about 1 minute. Add the peppers and the tomatoes and season with salt and pepper. Cook until the tomatoes start to break down; about 5 minutes. Add the water and cook an additional 5 minutes or until the sauce becomes "saucy."
- Meanwhile, cook the pasta for 2 minutes less than the package instructions.
- Drain the pasta, reserving a ½ cup of the pasta water. Add the pasta, lemon juice and half of the parsley to the pan, and toss until coated with the sauce. Add the crab and stir into the pasta trying not to break up the lumps. Finish cooking the pasta in the sauce, adding pasta water as needed to loosen the sauce.
- Garnish with lots of parsley and breadcrumbs and serve with lemon wedges.
- Enjoy!
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