-
1
Bring four quarts water to a boil in a large pan to cook the linguine.
-
2
While water is boiling and linguine cooking cut garlic into small pieces. Unfortunately my garlic press did not work as well in this application and made it more likely to burn during the dual cooking. I usually use a nut chopper like this http://www.amazon.com/gp/product/B0007ZEU2W/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B001C2GWTI&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=17DKJTE7DCPQZ0KP84SV to chop the garlic but a food processor would work if you are careful.
-
3
While pasta is cooking heat 3/4 of the garlic, 4 T butter and 1 T olive oil over medium heat until garlic begins to sweat but not brown. Pour over crab in a large bowl, big enough to store crab plus pasta.
-
4
Remove pasta from cooking water when just short of al dente (usually about a minute less than the minimum cooking time). Drain and rinse briefly.
-
5
Add noodles to garlic crab butter bowl and toss until evenly covered.
-
6
It is best if this step is allowed to rest, refrigerated. I usually rest overnight, which makes for a quick and easy prep the next day, but you aren't required to rest.
-
7
Bring large sautee pan to medium heat. Add 1 T olive oil and remaining 1/4 of the chopped garlic. When garlic begins to sweat add noodle mixture, spread evenly over pan, and let sit for 1 minute or until noodles begin to brown. Turn noodles and let sit for another minute.
-
8
Mix lemon juice, fish sauce, xiao shing wine and 3 T water in a measuring cup.
-
9
Deglaze noodles with mixture and toss with tongs.
-
10
Add remaining 2 T butter, mix until melted, and serve
