Equipment
Ingredients
Pasta and Produce
- 200 g dry linguine
- 100 g sugar snap peas, trimmed and sliced on a bias
- 1 lemon, zested and juiced
- 10 g fresh mint, finely chopped
- 2 garlic, minced
Seafood
- 150 g lump crab meat, picked over for shells
Pantry Staples
- 45 ml extra virgin olive oil
- 1 g red pepper flakes
- 5 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Bring a large pot of generously salted water to a rolling boil at 100°C/212°F.
Submerge the linguine in the boiling water. Stir occasionally to prevent sticking and cook until slightly firmer than al dente, about 9 minutes.
During the final minute of the pasta cooking time, drop the sliced sugar snap peas into the same pot. Before draining, carefully scoop out and reserve 60ml of the starchy pasta cooking water. Drain the pasta and peas in a colander.
In a large skillet over medium-low heat, combine the extra virgin olive oil, minced garlic, and red pepper flakes. Heat gently until the garlic is fragrant and translucent, ensuring it does not brown.
Add the drained pasta and snap peas to the skillet along with the reserved pasta water. Toss vigorously with tongs over low heat until the starchy water and olive oil emulsify into a light, glossy sauce.
Remove the skillet from the heat. Gently fold in the lump crab meat, lemon zest, lemon juice, and chopped mint until just warmed through. Season with salt and black pepper to taste, then divide between warm shallow bowls and serve immediately.
Chef's Notes
- Always pick through lump crab meat with clean fingertips before cooking. Even premium brands occasionally miss small fragments of translucent shell or cartilage.
- Slicing the sugar snap peas on a severe bias increases their exposed surface area, allowing them to release slightly more of their sweet flavor into the pasta while remaining pleasantly crisp.
- The starch from the reserved pasta water is critical. It acts as a binder, encouraging the olive oil and lemon juice to merge into a cohesive sauce rather than separating into a greasy puddle.
- Fresh mint offers an unexpected but deeply traditional coastal Mediterranean pairing with seafood, contrasting the richness of the crab with a cooling, aromatic lift.
Storage
Refrigerator: 1 day — Store in an airtight container. Seafood quality degrades rapidly.
Reheating: Gently warm on the stove over low heat with a splash of water, though best enjoyed fresh.
