Linguine with Crab, Lemon, Chile, and Mint

Ingredients

• 2 servings pepper black freshly ground
• 0.3 cup mint leaves fresh divided
• 1 teaspoon garlic minced
• 2 servings kosher salt 
• 1.5 tablespoons juice of lemon fresh divided ()
• 2 teaspoons lemon zest divided packed finely grated ()
• 8 ounces pasta 
• 8 ounces lump crab meat picked over shelled cooked for shells
• 2 tablespoons olive oil divided
• 0.3 cup shallots minced
• 1  thai chiles red seeded sliced into thin rounds
• 4 tablespoons butter unsalted divided

Equipment

• bowl
• frying pan
• pot
• tongs

Directions

1. Cook pasta in a large pot of boiling saltedwater, stirring occasionally, until al dente.
2. Drain, reserving 1 cup pasta cooking liquid.
3. Meanwhile, melt 1 tablespoon butter with 1 tablespoonolive oil in a large skillet over medium heat.
4. Add shallots and stir until just soft, 3–4minutes.
5. Add garlic and 1 chile and cook,stirring often, until fragrant, about 1 minute.
6. Add 1/2 tablespoon lemon juice and 3 tablespoonspasta cooking liquid to shallot mixture; adda pinch of pepper. Stir until liquid is almostevaporated, about 1 minute.
7. Transfer pasta to skillet and add 1/2 cupreserved pasta cooking liquid. Increaseheat to medium-high. Cook, tossing pastaor stirring with tongs, until liquid is almostevaporated and pasta becomes glossy,about 2 minutes.
8. Add the remaining 3 tablespoonsbutter, 1 tablespoon oil, 1 tablespoon lemon juice, 1 teaspoonlemon zest, crab, half of mint, and morechile rounds, if desired.
9. Stir pasta until butter melts and pastais well coated, adding more pasta cookingliquid if dry. Divide between bowls; topwith remaining 1 teaspoon lemon zest and mint.
10. Sprinkle with more lemon juice if desired.