Ingredients

Kosher salt, to taste

1 lb. linguine

⅓ cup olive oil

4 oz. pancetta or bacon, finely chopped

3 cloves garlic

1 Fresno or 2 Holland chiles, stemmed, seeded, and finely chopped

2 lb. precooked king or snow crab legs, defrosted if frozen, cut into 3″ pieces and cracked using a mallet

⅓ cup dry white wine

Freshly ground black pepper, to taste

3 tbsp. finely chopped parsley

2 tbsp. finely chopped chives

1 tsp. grated lemon zest, plus 1 tbsp. fresh juice

Preparation

  1. Bring a large pot of salted water to a boil. Cook linguine until al dente, about 10 minutes. Drain pasta, reserving ½ cup pasta water; set aside. Meanwhile, heat 2 tbsp. oil in a 12" skillet over medium heat. Add pancetta and cook, stirring occasionally, until browned and crisp, about 3 minutes. Using a slotted spoon, transfer pancetta to a paper towel-lined plate; set aside.

  2. Return skillet to medium heat and add garlic and chile; cook, stirring occasionally, until golden, 3-4 minutes. Increase heat to high; add crab and wine and bring to a boil. Cook, stirring constantly, until crab is bright red and heated through, 3-4 minutes. Add pasta, reserved cooking liquid, salt, and pepper; using tongs, toss until pasta is coated in sauce. Add reserved pancetta, half the parsley and chives, the lemon zest and juice; toss to combine. Transfer pasta to a serving dish; drizzle with remaining oil and garnish with remaining parsley and chives.