Ingredients
1/2 pound linguine
1/2 cup sour cream
1 1/2 tablespoons dijon
1 pinch cayenne
1/2 pound crab meat or shrimp, cooked
1/2 serrano or jalapeno, chopped
1 tablespoon chives
3 scallions, sliced
1 tablespoon parsley, chopped
Preparation
Put a large pot of water on to boil. Add linguine and a generous amount of salt and cook until al dente
Meanwhile, in a wide skillet, warm the crème fraîche over medium heat. Stir in mustard and cayenne and season with salt and pepper. Add crab meat, stir to coat, and heat through.
Drain pasta and add to skillet. Toss gently to coat pasta, taking care not to break up the crab meat too much. Add the chile, chives, scallions and tarragon and toss to coat. Transfer to a warm serving dish and garnish with cilantro sprigs.
