Linguine With Chili, Crab And Cilantro

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Washington Post


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4 quarts water

1 tablespoon sea salt

8 ounces dried linguine, or fettuccine

1/4 cup extra-virgin olive oil

2 cloves garlic, crushed

2 teaspoons red chili pepper, stemmed, seeded and finely chopped (may substitute red bell pepper)

1 1/4 tablespoons flat-leaf parsley, finely chopped

1 1/4 tablespoons cilantro, finely chopped, plus extra for garnish

6 to 8 ounces backfin crabmeat, picked free of shells and carilage

1/2 lemon, finely grated zest and juice only

Lime, wedges only, for serving

Freshly ground black pepper

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