Creole Tomato and Crab Linguine
 
Makes 4 Servings
Ingredients
  • 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
Instructions
  1. Cook linguine according to package directions, reserving 1 cup cooking liquid.
  2. 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.
  3. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/creole-tomato-and-crab-linguine/