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Crab and Bacon Linguine

1 lb. fresh jumbo lump crab meat, drained and picked over
12 oz. uncooked linguine
4 oz. thick cut bacon, coarsely chopped
1 small sweet onion, finely    chopped (about 1/2 cup)
3 garlic cloves, minced 1 large red Fresno chili, seeded and finely chopped
1/2 cup dry white wine
1 cup heavy cream
1/4 cup flat-leaf parsley, chopped
2 TBSP unsalted butter
1 TBSP fresh lemon juice
1 tsp. kosher salt

Cook linguine according to package instructions. Drain, reserving 1/4 cup cooking water.
Add bacon to a large nonstick skillet over medium heat and cook, stirring often, until bacon is browned and crisp, about 10 minutes.
Add onion, garlic and red chili to skillet. Cook stirring often, until softened and aromatic, about 5 minutes.
Add white wine to skillet and cook, stirring and scraping all bits off the bottom, until reduced by half, about 5 minutes.
Add cream to skillet and cook until slightly thickened, about 5 minutes.
Add cooked pasta and reserved cooking water. Stir to coat.
Add crab meat, parsley, butter, lemon juice and salt. Gently toss until butter is melted and crab meat is heated through, about 2 minutes.
Serve immediately.

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