• 1 lb linguine
• 1 cup heavy cream
• 1 garlic clove, peeled and left whole
• Zest of 2 lemons
• Juice of 1 lemon
• 1 lb Signature Catch Snow Crab jumbo lump crab
• Salt and pepper, to taste
• Pinch of red pepper flakes (optional)
• Fresh basil for garnish
• Grated parmesan cheese
• Slices of lemon

Begin by bringing a large pot of salted water to a boil.

Once the water is boiling, add the pasta and cook it until it reaches al dente, following the package instructions. Remember to reserve 1 cup of the pasta cooking water before draining it.

While the pasta is cooking, take a large skillet and place it over medium heat. Add the cream and a garlic clove to the skillet. Stir in the lemon zest and juice, heating the cream until it starts to bubble at the edges (be careful not to let it boil). Season the cream with a pinch of salt, pepper, and red pepper flakes if desired. Keep the cream warm until the pasta is ready.

Remove and discard the garlic clove, then add the cooked pasta to the creamy mixture. Toss everything together thoroughly, incorporating a few splashes of the reserved pasta cooking water to create a creamy sauce. Tongs work well for this step.

Continue tossing and stirring until the sauce thickens and coats the noodles, which should take about 3 minutes. If the sauce seems too thin, keep stirring and slightly increase the heat to help the excess moisture evaporate. Patience is key; the sauce will thicken!

Stir in the crab and remove the skillet from the heat. Mix until the crab is heated through. Season with additional salt and pepper according to your taste preferences.

Serve the pasta immediately, garnishing it with herbs, microgreens, shaved or grated cheese, and lemon slices. Enjoy your meal!