Sweet crabmeat and juicy Creole tomatoes are the perfect pair.
Creole Tomato and Crab Linguine
Makes 4 Servings
- ½ (16-ounce) package linguine
- ¼ cup unsalted butter
- 2 tablespoons olive oil
- 1 small bulb fennel, thinly sliced (about 1 cup)
- 6 cloves garlic, chopped
- 1 pound assorted heirloom tomatoes (about 3 medium tomatoes), chopped
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 1½ teaspoons kosher salt, divided
- ¾ teaspoon ground black pepper, divided
- 1½ cups grated Manchego cheese
- ¼ cup chopped fresh parsley
- 1 (8-ounce) container jumbo lump crabmeat, drained and picked free of shell
- 1 Creole tomato, thinly sliced
- Garnish: lemon zest strips, fresh basil leaves, fennel fronds
- Cook linguine according to package directions, reserving 1 cup cooking liquid.
- In a large skillet, melt butter with oil over medium heat. Add fennel; cook, stirring frequently, until tender, 3 to 4 minutes. Add garlic, and cook for 1 minute. Add chopped tomatoes, lemon zest and juice, 1 teaspoon salt, and ½ teaspoon pepper; cook, stirring occasionally, until tomatoes begin to fall apart, 4 to 5 minutes. Add reserved 1 cup cooking liquid and cheese; cook, stirring until thickened. Add linguine and parsley, tossing to coat. Fold in crab.
- Sprinkle remaining ½ teaspoon salt and remaining ¼ teaspoon pepper over tomato slices. Divide tomato slices among plates. Top each serving with linguine mixture. Garnish with zest strips, basil, and fennel fronds, if desired.