Crab and artichoke aren’t often heard in one sentence together (aside from the popular cheesy dip), but both have a light, fresh taste that go remarkably well together. Here is a quick recipe inspired by one that Tara O’Brady posted here – crab and artichoke tossed with lemon and butter. Hope you enjoy!
Step 1: Bring 2 servings of linguine to boil (~2 oz dry), keeping it slightly undercooked by boiling for 1 less min than packet instructions. When you drain the pasta, be sure to leave 1/3 cup of the pasta water off to the side.
Step 2: Heat 4 tbsp olive oil and 1 tbsp of butter over medium heat in a pan. Add in minced garlic (~2 cloves worth), a bit of lemon juice, a pinch of salt, and a dash of chili pepper.
Step 3: Add the reserved bit of of pasta water and one more squeeze of lemon juice. Then, mix in some artichoke hearts and crab meat, keeping the mixture over heat for 2-3 minutes.
I get my artichoke hearts frozen from Trader Joe’s, and canned crab meat also from TJ’s (you’ll start to notice a trend..!)
Step 4: Turn off the heat and add your pasta, along with a handful of chopped parsly, making sure to stir it well. Give it one last toss, maybe add a sprinkle of pepper, and it’s ready to serve!
Recipe after the jump!
- 2 oz linguine pasta
- ⅓ cup pasta liquid
- 8 artichoke hearts (or your preference)
- ½ can of crab meat (~2 oz)
- 4 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic
- ½ lemon (for juice)
- ⅓ cup chopped parsley
- Salt (to taste)
- Chili pepper (to taste)
- Black pepper (to taste)
- Boil the linguine pasta, slightly undercooking it (1 min less than package instructions). When draining, leave ⅓ cup of pasta liquid
- Heat up the oil and butter on a pan, adding in the garlic, salt, chili peppers, and juice from ¼ of a lemon
- Add in the cup of pasta liquid, waiting for it to get mixed
- Add in the artichoke hearts, crab meat, another ¼ lemon juice, and parsley
- Add in pasta. Mix well, add a bit of black pepper if you'd like, and serve!