Linguine with Chile, Crab, and Watercress

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

1 clove garlic, peeled and minced
1-1/2 tsp. sea salt
1 large red Fresno chile, seeded and chopped
12 oz. can of fresh or pasteurized backfin crabmeat
1/3 cup extra-virgin olive oil
juice and zest of 1 lemon
1 package (16 oz.) linguine
2 Tbsp. fresh basil, chopped fine
3 Tbsp. freshly grated pecorino cheese
handful fresh parsley, chopped
handful watercress leaves, torn
salt and pepper to taste

Instructions:

Boil 5 quarts of water.

With a mortar and pestle, grind the garlic and salt into a smooth paste (or mix in a bowl). Add the chile and crush until the mixture is tinged red. Add the crabmeat, breaking it up gently. Pour in the oil and add the lemon juice and zest. Beat the mixture with a fork.

Boil the pasta according to the package directions until it is al dente and drain. Top the linguine with the crab sauce and toss well. Add the parsley, basil and watercress, and toss again. Sprinkle with the grated pecorino cheese.

Recipe adapted from the recipe in SELF Magazine, March 2003.