Linguine With Crab In Spicy White Wine Sauce

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   ["1. Bring a large pot of salted water to a boil. Cook linguine until al dente, about 10 minutes. Drain pasta, reserving 1/2 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."]

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