prep time: tbd
cook time: tbd
servings: 4 - 6
1 pound linguine
1 cup creme fraiche
3 tablespoon dijon mustard
pinch of cayenne
1 pound cooked crab meat
1 serrano or jalapeno 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 sprigs - garnish
1. put a large pot of water on to boil. add linguine and a generous amount of salt and cook until al dente.
2. meanwhile, in a wide skillet, warm the creme fraiche over medium heat. stir in mustard and cayenne and season with salt and pepper. add crab meat, stir to coat and heat through.
3. 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 warm serving dish and garnish with cilantro sprigs.
- new york times, march 2014