Linguine with Crab Meat


1 jalapeno, seeded and finely minced
1 lemon, zested and juiced
4 tbsp olive oil
1 onion, sliced
4 oz button mushrooms, sliced
1/2 cup tomato, chopped, peeled and seeded
Salt, to taste
Cayenne, to taste
2 cloves garlic, sliced
1 cup white wine
1 cup prepared dashi
1/2 lb crab meat
12 oz linguine
3 tbsp unsalted butter
1 tbsp fresh tarragon, chopped


Combine jalapeno, lemon zest and lemon juice in a small dish and set aside. Heat up half the oil in a large pan on medium heat and add the onion. Cook until caramelized, then set aside in a bowl. Cook the mushrooms until browned, then re add the onions back in. Stir in the tomatoes and cook until most liquid is cooked off. Pulse together in a food processor until chopped finely, then add in the jalapeno mix. Adjust seasonings as needed.

Boil a pot of salted water and cook the pasta according to package directions and drain. Heat remaining oil in a pan on low and add the garlic. Cook until softened, then add in the wine. Up heat to medium high and reduce wine until just only coating the sides of the pan. Add the dashi and tomato mix, then add in the crab.

Cook for about 3 minutes to warm through, then stir in the pasta. Add the butter and toss together. Sprinkle chopped tarragon.on before serving.

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