Posted in November 2012

Dungeness Crab Linguine

from Portland Chef Thomas Boyce, featured in Portland Monthly magazine serves: 3-4 time to table: 25 minutes 1/2 lb pancetta, diced* pinch chile flakes 1 clove garlic or small shallot, chopped 8 tb butter 1/2 lb Dungeness crab meat 1 lemon (zest & juice) handful arugula leaves fresh pasta, semolina or buckwheat linguine * because … Continue reading