Dungeness Crab and Clam Linguine with Red Chile Powder
(This recipe serves 4)
Ingredients:fre
- Wild Dungeness crab (Premier Catch “Snap-N-Eats” or similar)
- 2 tablespoons butter
- Fresh cracked black pepper
- Granulated garlic
- Fresh Chile Co. Red Chile Powder
- 1 chopped Vidalia onion
- 2 cans Rosa White Clam Sauce
- 1 lb Barilla linguine, cooked al dente
- Chopped fresh parsley
- Grated Romano and Parmesan cheese
- Crushed red pepper flakes
Instructions:Jill Tanchiatcof
1. In a large skillet, melt butter and sauté big pieces of Dungeness crab until warmed through and slightly crisp on the edges. Season with cracked black pepper, granulated garlic, and a heavy dusting of Fresh Chile Co. Red Chile Powder. Remove crab from the pan and set aside.
2. In the same skillet, use the crab’s pan juices to sauté the chopped Vidalia onion. Add more cracked black pepper to taste.
3. Pour in two cans of Rosa White Clam Sauce and let it simmer until slightly thickened.
4. Add the cooked linguine to the pan and toss to coat in the clam sauce.
5. Sprinkle in chopped parsley and another light dusting of Fresh Chile Co. Red Chile Powder.
6. Top the linguine and clam mixture with the sautéed crab.
7. Finish with grated Romano and Parmesan cheese and a pinch of crushed red pepper flakes.
Want to elevate your seafood pasta game?
Add a kick of bold flavor with Fresh Chile Co. Red Chile Powder — it pairs beautifully with crab, clams, and buttery linguine.
Recipe by Louis J Szojka from the Fresh Chile Cookin'! group on Facebook.
Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!