Careme

Instructions

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1. 1.

   Crack the 1-pound cooked Dungeness crab over a bowl. Pick out the meat, checking carefully for shell fragments; discard the shells.

2. 2.

   Slice 1 pound zucchini into thin half-moons. Dice 1/2 pound Roma tomatoes and keep them separate from the zucchini.

3. 3.

   Mince 2 cloves garlic. Zest and juice 1 lemon, keeping the zest and juice separate. Chop 1/4 cup Italian parsley.

4. 4.

   Bring 2 quarts water to a boil in a medium pot, about 8 minutes. Add 2 tablespoons plus 1/4 teaspoon fine sea salt and 6 ounces linguine. Cook until 1 minute shy of al dente, about 9 minutes, making the sauce in the meantime.

5. 5.

   While the pasta cooks, heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the sliced zucchini and 3/4 teaspoon fine sea salt; cook, stirring occasionally, until lightly golden, about 5 minutes.

6. 6.

   Add the minced garlic, diced tomatoes and 1/4 teaspoon red pepper flakes to the skillet. Cook until the tomatoes soften, about 2 minutes.

7. 7.

   Reserve 1/2 cup pasta water, then drain the linguine. Add it to the skillet with 1/4 cup reserved pasta water and toss for 1 minute, adding more reserved water only if needed to make a light sauce.

8. 8.

   Gently fold in the picked crab, lemon juice, lemon zest, chopped parsley and 1 tablespoon extra-virgin olive oil. Warm through for about 1 minute.

9. 9.

   Twirl the pasta into two shallow bowls, spoon the crab and zucchini over the top, and serve.

Want more detail? See the temperature guide.