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!
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