Spicy Crab Linguine with Mustard,Crème Fraîche + Herbs

Photo by Fred R. Conrad for The New York Times

from The New York Times

submitted by Anne Halsted

serves 4 to 6

1 pound linguine

salt and pepper

1½ cup crème fraîche

3 tablespoons Dijon mustard

pinch of cayenne

1 pound crab meat, lump if possible

1 serrano or jalapeño chile, seeds removed and finely chopped

2 tablespoons finely cut chives

6 scallions, thinly sliced on an angle

1 tablespoon tarragon leaves, roughly chopped

cilantro springs, for garnish

Put a large pot of water on to boil. Add linguine, a generous amount of salt and cook until al dente.

Meanwhile, in a wide skillet, warm the crème fraîche over medium heat. Stir in mustard and cayenne and season with salt and pepper. Add crab meat, stir to coat, and heat through.

Drain pasta and add to skillet. Toss gently to coat pasta, taking care not to break up the crab meat too much. Add the chile, chives, scallions and tarragon and toss to coat. Transfer to a warm serving dish and garnish with cilantro sprigs.

A good recipe for brunch or an easy dinner!