Ingredients
1 package (9 ounces) refrigerated linguine1/3 cup butter, cubed1 jalapeno pepper, seeded and finely chopped1 garlic clove, minced1 teaspoon grated lemon zest3 tablespoons lemon juice2 cans (6 ounces each) lump crabmeat, drained1/4 cup loosely packed basil leaves, thinly sliced1/2 teaspoon sea salt1/4 teaspoon freshly ground pepper
Preparation
Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add jalapeno and garlic; cook and stir 1-2 minutes or until tender. Stir in lemon zest and juice. Add crab; heat through, stirring gently.
Drain linguine; add to skillet. Sprinkle with basil, salt and pepper; toss to combine.
