Categories: Crab, Dinner, Pasta

Ingredients

• 12 ounces dried linguine
• 4 + 2 tablespoons butter
• 2 leeks
• 4 garlic cloves
• 1 cup frozen peas
• 1 lemon, juice and zest
• a small handful parsley
• 14 ounces crab meat
• coarse salt & black pepper
• grated parmesan for sprinkling

Directions

1. Start heating up a large pot of salted water.

2. In a large pan, heat 4 tablespoons of butter over medium heat. Add in well rinsed and chopped leeks. Saute for 10 minutes without browning until very soft.

3. Mix in finely chopped garlic, thawed peas, lemon zest and chopped fresh parley. Cook for a minute.

4. When the water is boiling, cook the linguine just until tender following the package instructions. Drain the linguine lightly and return to the pot with some water still left. Scoop the leek mixture over the pasta following with the crab meat.

5. Squeeze in lemon juice and add 2 tablespoons of butter. Toss until the butter has melted and all the linguine is evenly coated.

6. Season with salt and pepper to taste. Sprinkle lightly with grated parmesan and parsley.

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