by prettyPeas
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drbabs's Testing Notes:
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Expand1 pound linguine Ask a question about this ingredient
6 tablespoons butter (salted, or salt to taste) Ask a question about this ingredient
20 cloves garlic Ask a question about this ingredient
1 pound picked crab meat (canned works in a pinch or for budgetary reasons, but is not as sweet. I recommend rinsing canned crab and soaking in Xiao Shing cooking wine during preparation, then draining before use) Ask a question about this ingredient
1 tablespoon fresh lemon juice Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
3 tablespoons Xiao shing cooking wine Ask a question about this ingredient
3 tablespoons water Ask a question about this ingredient
1 tablespoon fish sauce Ask a question about this ingredient
Bring four quarts water to a boil in a large pan to cook the linguine.
Ask a question about this stepWhile 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.
Ask a question about this stepWhile 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.
Ask a question about this stepRemove pasta from cooking water when just short of al dente (usually about a minute less than the minimum cooking time). Drain and rinse briefly.
Ask a question about this stepAdd noodles to garlic crab butter bowl and toss until evenly covered.
Ask a question about this stepIt 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.
Ask a question about this stepBring 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.
Ask a question about this stepMix lemon juice, fish sauce, xiao shing wine and 3 T water in a measuring cup.
Ask a question about this stepDeglaze noodles with mixture and toss with tongs.
Ask a question about this stepAdd remaining 2 T butter, mix until melted, and serve
Ask a question about this step
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
If you're ever in the San Francisco area you should stop by and try the restaurant version. It has easily double the amount of butter and likely uses some garlic powder. Also, chow mein noodles are used, but I've found that unless you can find a really good version that can stay firm after boiling (which generally indicates lye in the treatment of the noodles) it is much better to use linguine. Sherry is a great substitute for the Chinese cooking wine, and mirin is also good--the restaurant version might use a bit of actual sugar. I often need to salt the dish at the end, depending on the saltiness of the fish sauce and crab.