DIRECTIONS
Cook the linguine in a large pot of salted, boiling water according to package instructions.
Five minutes before the pasta is ready, set a large pan over low heat and melt the butter, add sliced garlic and sauté for 1 minute over very low heat without coloring it, then pour in white wine and lemon juice, turn the heat up to medium and let it reduce for a couple of minutes.
Stir in the cooked crab meat and take it off the heat. Drain the pasta once cooked and reserve ½ cup of pasta water. Add the pasta to the pan with the crab meat and toss to combine, add half of the reserved of pasta water and Parmesan cheese, stir over low heat until the cheese melts and coats the pasta. If the pasta is a bit dry add a splash of pasta water. Your pasta dish should be loose but not swimming in sauce, just lightly coated. Salt to taste. Sprinkle with fresh parsley before serving.
Notes:
I prefer using sliced garlic over pressed garlic in this pasta dish as it presents a milder taste and doesn’t overpower the crab.