cooking.nytimes.com
Linguine with Crab Meat Recipe
At All’onda in Greenwich Village, the chef Chris Jaeckle channels Venice by way of Japan This pasta dish, which I enjoyed in his restaurant a few weeks ago, sums it up Fresh pasta with crab meat and a smidgen of tomato is brightened with yuzu, lemon’s racy Japanese cousin
lemon, lemon juice, olive oil, onion, button mushrooms, tomato, cloves, dry white wine, seafood, crab meat, linguine, butter, tarragon